The other day I was emailing back and forth with my Travel Belles editor friend, Margo about pushing our businesses to the next level. “It is so much work and not much light yet at the end of the tunnel…” she said BUT we know we will see it someday soon.
I have a day job and in the meantime I’m “building” my freelance business and it’s going so slowly. Healthy, vegetarian and vegan eating is not very popular in Hungary and most people are meat eaters so my audience is small but I believe in this that’s why I carry on doing it. People are getting more open day by day.
It is also difficult to do this blog thing in 2 languages, I’m always behind with the translations! I wish I could do this all day (developing/testing recipes, learning food styling, taking photos, traveling, writing articles, etc.) but I can’t. One day, one day… I’m sure my work dreams will come true!
About the recipe… I made this salad twice. First with kale, second time with spinach. Both worked very well. I was inspired by Jodi’s recipe (chek out her wonderful blog) but I changed a few things. You shouldn’t miss this salad, it’s so nutritious and rich in protein.
Wild Rice Salad with Beans, Avocado and Sesame Oil Dressing
Ingredients (serves 2)
For the salad
– 1/2 cup cooked wild or brown rice
– 6-7 big kale leaves or 300 g spinach/swiss chard, chopped
– 1 avocado, pitted and diced
– 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)
– 2-3 cloves garlic, chopped
– coconut or olive oil
– salt, pepper
For the dressing
– 3 tablespoons toasted sesame oil
– 1 tablespoon rice vinegar
– 1 tablespoon soy sauce
– juice of 1/2 lemon
Start by cooking the rice in one saucepan and the beans in another ( 1. bring the rice and water – about 3 cups – to boil, reduce heat, cover and simmer until the water absorbed, 2. bring the beans and water – about 2-3 cups – to boil, reduce heat and cook until beans are tender).
Meanwhile prepare the dressing. In a bowl mix together all the ingredients until combined. Heat coconut oil in a non-stick pan, saute garlic for 2-3 minutes. Add chopped kale/spinach/swiss chard, season with salt and pepper and cook for about 10 minutes.
In a large bowl toss everything together: cooled rice, beans, kale, avocade and the dressing. Serve immediately.