Diana was actually one of the first people we met when we first moved here in 2003. She worked at the liquor store then. But we met her out at Muchalaht Lake – honest!! 
Anyway, Muchalaht Lake was where I was introduced to Diana’s Moroccan salad during a camping potluck dinner – and it was delicious! I talked her into sending me the recipe so I could share it here. Enjoy!
Moroccan Salad
Step 1
1 Tbsp. Soy sauce
1 Tbsp. Molasses
1/3 c. Wild rice
- Dissolve soy and molasses in 1 1/3 c. water and cook wild rice until tender.
Step 2
2 Tbsp. Oil
1/2 c. Brown rice
- Saute rice in oil then cook in 1 c. water (approx. 30 min. until tender)
Step 3
1 can garbanzo beans drained and rinsed
1/2 red onion -chopped
1 small red pepper -chopped
1/3 c. dried apricots -sliced
1/2 c. golden raisins
2 Tbsp. fresh mint or cilantro -chopped
1/2 c. slivered almonds -toasted
- Mix altogether with the cooked rices
Step 4 (the dressing)
1 tsp. Curry
1 tsp. Coriander
1 tsp. Turmeric
1 tsp. Nutmeg
1/2 tsp. Cayenne pepper
1/4 c. Rice vinegar
2 Tbsp. Honey
5 Tbsp. Olive oil
1 Tbsp. Lemon juice – fresh squeezed is best
- Dry fry spices. Allow to cool. Whisk in honey, lemon juice, rice vinegar and oil last.
As always .. best made the day before.
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