Christmas salad that tastes great and is less filling.  3 whole grains, a few choice nuts, a zesty dressing, dried cranberries, and a little spinach in a lovely combination that can be prepared a day or 2 ahead, served chilled, room temperature, or warmed.  Likely to be the healthiest dish on your holiday table, full of taste and texture!


1 cup Two Brooks Sable black rice

1 cup Two Brooks Scarlett red rice

1 cup Two Brooks Missimati Bayou Bouquet brown basmati rice

6 cups stock

3 tbsp butter

½ cup olive oil

3 tall tbsp Dijon mustard

2 tbsp balsamic vinegar

Juice of 1 lemon

¼ cup honey

3 tbsp red wine vinegar or Madeira, or 2 tbsp Pernod, depending on palate (any of them work)

2 tbsp minced garlic

2 tbsp cumin

1 tsp ground cayenne pepper

1 tsp Madras curry powder

1 tsp dried ground thyme

1 red onion, shaved thin then coarsely chopped 

4 packed cups coarsely chopped baby spinach leaves

1 bunch scallions, chopped

2 cups dried cranberries, Craisins work quite fine

1.5 cups toasted coarsely chopped pecans, coarsely chopped walnuts, coarsely chopped almonds, toasted hazelnuts or pistachios ( sells the finest roasted hazelnuts)


  1. Melt 1 tbsp butter.  Add  Sable rice and 2 cups chicken stock (must cook separate from the other 2 rices, otherwise its pigments bleed over), bring to boil, cover with a tight fitting lid, reduce to simmer and cook until done, about 45 minutes.  Stir once, recover with lid, set aside to cool.
  2. Melt 2 tbsp butter. Blend Scarlett rice and Missimati rice and 4 cups chicken stock, bring to boil, reduce to simmer and cover with a tight fitting lid.  Cook until done, about 45 to 55 minutes.  Stir once, recover with lid, and set aside to cool.  
  3. Make the dressing. Blend together well the olive oil, Dijon mustard, balsamic vinegar, lemon juice, honey, garlic, cumin, cayenne pepper, curry powder, thyme, and your choice of Pernod, Madeira, or red wine vinegar .  
  4. Add the room temperature Sable rice, the blend of the room temperature Scarlett and Missimati rice, cranberries and red onion and green onions, blend together very well.  Add the spinach and blend together well.  Add the nuts of your choice and blend together well.  Chill for serving later, or serve at room temperature or even slightly warmed.

Bon Appetit