Tumbleweed, pinto bean, and wild rice salad
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Tumbleweed, pinto bean, and wild rice salad
  Rice    Salad    Appetizers    Side dish    Beans  
Last updated 6/12/2012 1:03:00 AM. Recipe ID 26705. Report a problem with this recipe.
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      Title: Tumbleweed, pinto bean, and wild rice salad
 Categories: Salads, Appetizers, Side dish
      Yield: 6 Servings
 
    3/4 c  Dried pinto beans
  1 1/2 c  Tumbleweed greens or curly
           -- endive, or fennel tops
  1 1/2 c  Cooked wild rice
    3/4 c  Sunflower oil
      3 tb Herb flavored red wine
           -- vinegar
      2 tb Chopped fresh chives
      2 sm Garlic cloves, peeled
    1/4 ts Black pepper
    1/8 ts Salt
           Chive blossoms for garnish
 
  Soak the beans overnight in water to cover.  In the morning, drain the
  beans, rinse them under cold running water, and place them in a
  saucepan with fresh water to cover.  Bring to a boil over high heat,
  then reduce the heat and simmer several hours until the beans are
  soft and the skins begin to split.  Add water when necessary to keep
  the beans from drying, and stir occasionally to prevent them from
  burning and sticking. Remove from the heat, drain, and allow to cool.
  In a bowl, toss together the greens, beans and rice.  Cover and chill
  in the refrigerator at least 30 minutes. In a blender, combine the
  oil, vinegar, chives, garlic, pepper, and salt. Blend at high speed
  until the chives and garlic are finely pureed. Pour the dressing over
  the salad, toss, and garnish with chive blossoms.
 




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Recipe ID 26705 (Apr 03, 2005)

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