Adrienne Gajownik


Pomegranate-orange rice salad with kale

Thanksgiving has really snuck up on me this year. I can't believe it's already that time. We've decided to stay put this year. I'll be running the turkey trot Thanksgiving morning, which I've always wanted to do. That way I can work up an appetite before the big meal. I'm not sure what I'm making this year, so I thought I'd share some last-minute ideas here with you.

Sarah's poppy seed-crusted butternut squash
Brussels sprouts with hazelnut & pecorino
Decadent pumpkin soup
Roasted cranberry sauce
Ashley's cider vinegar-braised greens
Warm lentil salad
or anything listed here
Jacqui's pumpkin hazelnut bread

Do you have your meals planned out already? What are you making?

Several years ago I made a celery and pomegranate flecked rice dish for Thanksgiving. I had forgotten about that until I picked up a few pomegranates at the store over the weekend. I decided to make a simple brown rice salad packed with kale, carrot and celery. I love the color the seeds bring to the dish as well as their burst of flavor. Pomegranates are also an excellent source of antioxidants.

Pomegranate-orange rice salad
Serves 4-6
2 cups cooked brown rice (warm or cooled)
1 medium carrot, grated
1 medium celery, diced
seeds from 1 pomegranate
1 T orange zest
1 T fresh orange juice
2 T sesame oil
1 tsp tamari
1 tsp minced ginger
1 T minced dill
2 c raw kale, cut into bite size pieces
dash of olive oil

Mix the rice, carrot, celery and pomegranate into a large bowl. Whisk the orange zest, juice, oil, tamari, ginger and dill together in a smaller dish. Put the kale in a small dish and drizzle with a dash of olive oil. Massage well with your hands for five minutes or until the greens start to break down. Add the kale to the rice mixture, pour the dressing over top and mix well. Serve immediately or refrigerate.