Green beans, a veggie ball in sauce by Ishina pops well for size into a croustade shell by Sitjans for a crunchy shell around the ball. Wild rice (cooked for about 50 minutes) was made into a salad with approximate proportions of 1 cup rice, 1 cup shitake, 1/2 cup pecans, 1 cup celery, heavy sprinkle of sesame, heavy sprinkle of dried cranberries. It amounts to about half a dozen sliced and roasted shitake mushrooms, half a yellow bell pepper chopped and the mix below.
roasted pecans, roasted sesame seeds, dried cranberries, chopped celery and black olives oil and vinegar is a start. They can marinade together while the wild rice cooks. It’s a delicious textural mix.
