Miss A Columnist

Agaat Den Hertog, Miss A's mother, is a native of The Netherlands and lives in a small town outside of Charlotte, NC. Before she moved to the United States, she worked as the designer for a Dutch children's clothing line. She traveled to Paris, Milan, London and other major European cities looking for new ideas, yarns and colors for the collections. Agaat's passion in life is traveling — there isn't a continent that she hasn't explored. She is involved with the Shelby Presbyterian Church and is passionate about supporting nonprofits such as Samaritan’s Purse.

Wild Rice Salad

Take this to a summer cookout. It feeds 12 and is an old favorite of mine. It fits in with most foods and looks impressive.

1 pound small mushrooms, thinly sliced
Juice of 1 lemon
½ pound wild rice, cooked and drained
2 cup fresh peas, cooked and drained
5 green onions, thinly sliced
¾ cup Vinaigrette
1 T finely chopped tarragon or ¼ tsp dried and crumbled
¼ tsp sugars
Salt and freshly ground pepper

Sprinkle lemon juice over mushrooms in large bowl. Set half of mushrooms apart for decorating. Add rice, peas and onions to the other half. Mix vinaigrette, tarragon and sugar. Add to rice mixture, toss, season with salt and pepper.

Vinaigrette

2 garlic cloves, minced
1 T Dijon mustard
1 tsp salt
½ tsp freshly ground pepper
¼ cup white wine vinegar
½ cup vegetable oil

Before serving decorate the rice with half of the mushrooms.

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