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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A summer grain salad everybody will love

By Leela Cyd Ross



JewishWorldReview.com | Need a gluten-free, vegetarian recipe to bring to a picnic or barbecue? This brown rice salad is full of tasty bits of treasure. It's also quick to assemble, and you can riff off the recipe with items you happen to have in your pantry.


Summer is the time to step up your quick, healthy, substantial salad repertoire. This salad is simple and delicious, and it gets better after sitting in the fridge overnight. If you like your grains tempered with a lot of add-ins, you'll love what this offers:


It's rich with buttery walnut chunks, sweet with the fresh apple and dried cherries, and a touch edgy with the piquant chives.


You could add cheese, but why bother altering the fresh, healthy feeling of this dish?


It's great for gluten free, vegan and vegetarian friends -- it's a grain salad everyone will love.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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BROWN RICE SALAD WITH APPLES, WALNUTS AND CHERRIES

Serves: 6 to 8

  • 1 cup brown rice
  • 3/4 cup frozen peas
  • 1 apple, diced into 1/2 inch pieces
  • 1/4 cup dried cherries, roughly chopped
  • 1/3 cup walnuts, roughly chopped
  • 1 bunch of chives, finely chopped


For the dressing:

  • 2 cloves garlic, minced
  • 1 tablespoon agave syrup
  • 1 teaspoon yellow miso paste
  • 2 tablespoons canola oil
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons toasted sesame seeds


Cook the brown rice in about two cups of simmering water until tender, or according to package directions. Fluff and cool to room temperature.

Microwave the frozen peas for 1 minute to thaw. Combine the peas, apple, cherries, walnuts, chives and cooled rice in a large bowl. Whisk together the ingredients for the dressing. Stir the dressing into the rice mix until all the ingredients are coated. Garnish with extra chives and sesame seeds. If you have time, allow rice to rest for at least eight hours or overnight for flavors to come together.

(Leela Cyd Ross is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

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