Rita's Ensalata Mare E Terre

Share: 

Rate this Recipe: 

No votes yet

Sonya's sister, Rita Speranza, is a chef at Wild Oats Natural Marketplace in West Hartford, Connecticut. This is her variation on a salad she makes for the fresh-foods deli. The grains and vegetables come from the earth, and the seaweed from the ocean – hence this dish's melodic name.

Ingredients

1 cup kasha (roasted buckwheat)
1 cup wheat berries
1 cup wild rice
1 ounce dried arame seaweed, chopped
1 ounce dried wakame seaweed, chopped
1/2 cup julienned carrots
1/2 cup snow peas, cut on the bias
1 cup cashews, toasted
Ginger-Garlic Dressing
Garnishes: 1/2 cup diced red pepper, 1/2 cup chopped green onion

Instructions

 

Cook grains (separately) until al dente and set aside. (Wheat berries and wild rice take about 75 minutes to cook fully; kasha cooks in about 20 minutes.)

Place seaweeds in a bowl and cover with cold water. Let sit 15 minutes, to absorb water and soften. Drain water; reserve seaweed in a large bowl. Add grains, vegetables, and cashews. Add Ginger-Garlic Dressing to taste; toss until salad is well coated and fully combined. Garnish with red pepper and green onions.

Ginger--Garlic Dressing

Ingredients

1/2 cup shoyou (tamari sauce)
1/2 cup toasted sesame oil
1/2 cup brown rice vinegar
1/2 cup sucanat (unrefined sugar cane)
2 tablespoons fresh ginger, peeled and minced
2 teaspoons mellow white miso
2 garlic cloves, minced

Instructions

In a medium-size bowl, whisk ingredients together until thoroughly combined. Makes 1-½ cups.

Yield: 

10 servings

Preparation Time: 

40 minutes

Start to Finish Time: 

2 hours

Preparation Method

Category

Course

Source

More Recipes Like This

Leave a Comment

FREE BEGINNERS GARDEN GUIDE!

+ a 4-season guide to raising chickens!

You will also be subscribed to our Almanac Companion Newsletter

The Almanac Webcam

Almanac Headquarters Cam

Visit the Almanac HQ Webcam

Chosen for You from The Old Farmer's Store