Tag Archives: knock-off recipes

Salad Week: My knock-off version of Whole Foods Market’s Rice Salad

Let’s start this post with an apology. I’m sorry for using such a crummy photo of this dish. This was a pre-blog salad; one that I posted on the Tasty Kitchen portion of The Pioneer Woman website. Before I got my big girl camera. And while I apologize for the photo, I make no apologies for the recipe. It rocks.

We first tried this salad when My Baby was in the hospital, having just given birth to Lilly Bug. Finally able to consume real food and starving to death, she sent The Complete Package out to pick up lunch. He went to a nearby Whole Foods Market and stocked up on sandwiches and salads from their fabulous deli.

One of those salads was a wild rice, citrus, and dried fruit concoction that knocked our socks off. So much so, that I kept the label from the container with the ingredients, conveniently listed from most prevalent to least. And that’s where I started when I got home and decided to recreate it.

Now before you freak out… yes, there is a long list of ingredients, but there’s a good chance you already have most of them in your pantry. And yes, you’ll have to cook rice (unless you decide to buy the kind in a pouch that you can microwave). But don’t let that cause you grief. I promise once you try this, you’ll understand that it’s totally worth the effort. And, as a bonus, it keeps well in the fridge and is easily transportable for lunches on the go. And it’s so delicious, you’ll find yourself sneaking back to the fridge over and over again to sneak another bite. Pinky swear.

NanaBread’s Knock-Off Whole Foods Market Rice Salad:
1 cup wild/brown rice mix
1 cup white basmati rice
1 cup soft wheatberries
1 cup slivered almonds, toasted
1 cup dried cranberries (I use Craisins)
1/2 cup dates, pitted & chopped
1/2 cup raisins
2 small lemons, zested & juiced
1 orange, zested & juiced
4 ozs. unsalted butter, melted
1/4 cup canola oil
1 tablespoon extra virgin olive oil
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground black pepper
honey or agave nectar, as needed (optional)

Cook each type of rice according to package directions; cool to room temperature or slightly warm to the touch. Note: wheatberries can be added to the basmati rice so they cook together. While the rice cooks, toast the almonds in a skillet. Toss the dried cranberries, dates, raisins, toasted almonds and zest of the lemons and orange into a mixing bowl and stir to combine.

In a large mixing bowl, toss all of the cooled rice together; add the melted butter and toss again. Dump the small bowl of fruits and almonds into the rice and toss.

In another small bowl, combine the canola and olive oils, lemon and orange juice, rice wine vinegar, salt and peppers. Whisk until well blended; pour over the rice mixture. Toss until well blended and allow to sit for 5-10 minutes. Taste to see if it needs more salt, vinegar, etc. If it’s too tart, add a little honey or agave nectar to balance it out. Keep in mind that this tastes better after it sits for a while, so don’t tweak your seasonings too soon!

For maximum flavor, refrigerate at least 2 hours before serving. Set it out for 20 minutes before serving; it’s best at room temperature. Store in an air-tight container in the refrigerator; it should keep for about 5 days. It also helps to give the container a good shake before serving to help redistribute the dressing.

NOTE: if you want to go dairy-free, omit the butter. If you want to go nut-free, omit the almonds. If you live for adventure, try adding chopped dried apricots or even toasted pistachios. Crazy, right?

Click here to see the original post on the Tasty Kitchen website.

Also posted today for Salad Week:
Party Salad by Kat at Tenaciously Yours. It’s a party. In a bowl. You heard me.

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Filed under Blogger Collaborations, Food & Recipes

Knock-Off “Chicken Bucket” Coleslaw: It’s Digit Smackin’ Good


Last night was fried chicken night, and that means we had crispy, crunchy chicken strips with all the fixin’s. And that means sour cream mashed potatoes with cream gravy, buttermilk biscuits, and coleslaw. The recipe is from one of those covert knock-off websites that like to duplicate restaurant recipes. It tastes just like the coleslaw you might find at a certain fast food chicken establishment famous for more than 10 but less than 12 herbs and spices. I have to say, this one’s a dead ringer. My 4 year-old grandson, Jonah Bear, calls the place “Chicken Bucket.” That’s not what he asks you to buy, that’s what he actually calls the restaurant. As in, “can we eat at Chicken Bucket?” My recipe for chicken strips is already posted. Now it’s time for the coleslaw.

Here’s how it’s done:
1/2 cup mayonnaise (I use Duke’s or Hellman’s)
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 bag (16 ozs.) coleslaw mix (cabbage & carrots)
1 tablespoon of pulped onion (see instructions below)

In a large bowl, combine the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt and pepper. Using a microplane or the fine side of a box grater, grate a chunk of onion until you have one tablespoon of onion pulp. Add the onion pulp to the mayonnaise mixture and whisk until smooth. Add the bag of coleslaw mix and toss to combine. Transfer to an airtight container to chill.

NOTE: You can serve this immediately, but it’s better if it sits in the refrigerator for a few hours. The flavors have more time to work their magic. I like to open the fridge and shake the container vigorously every half hour or so, just to make sure it’s “marinated” evenly. The final product will be a little soupy, so use a slotted spoon or drain off some of the milk mixture before serving (but not too much, because it’s really good stuff). Now all you need is chicken and biscuits!

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Filed under Food & Recipes