I have become a bit obsessed recently with the bulk food section at Rainbow Grocery (our local natural foods coop). I see it as a challenge. Each time I walk in there, I feel this weird obligation to try something “random”. Not necessarily exotic or unusual. Just a little something that I haven’t cooked with in a while or have never tried cooking with before. It’s like my own personal challenge to expand my cooking and learn through experimentation (rest assured, there have been some duds that went straight to the compost bin or dog bowl).

Now that we are slipping into fall, I have started bringing home more and more hearty grains. They are right up there with root veggies as my all-time favorite cold weather foods. The different types of rice, in particular. The red, purple and black rice are just so amazingly beautiful. And no more difficult to make.

Next time you are passing by a bulk food section, try picking up something “random”. Experimenting with good food can only lead to great things (with a few stops at the compost bin along the way).

Kitchen note:  If peeling and deseeding a pomegranate is new to you, check out our step-by-step guide on how to do it.  It’s easier than you would think and well worth it.

Steps

1. Combine your rice with 2 cups of water in a medium saucepan.  Add a generous pinch of salt.  Bring to a boil over high heat before reducing to a simmer.  Cover and cook for 30 minutes or until tender.  Once the rice is done, set it aside to cool.
2. While the rice is cooking, combine all the dressing ingredients in a small bowl and whisk together.
3. Move rice to a large bowl.  Combine with the apples, kale, gouda, basil, pomegranate, sunflower seeds and dressing. Toss together gently.  Season with salt & pepper as needed.

Serves 6.

 

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