Wild Rice Canape
This is a great way to use leftover beans and wild rice. You can use any bean (in the photo, I used Yellow Indian Woman). I used plain wild rice but you could also use leftover Wild Rice Salad. Make sure the tomatoes aren't too wet. Firm, paste tomatoes work best but you can drain any particularly juicy tomato.
- 1 whole white onion - chopped
- 3 cloves garlic - minced
- 3 tablespoons olive oil
- 1 cup Rancho Gordo Yellow Indian Woman Beans (or any Dried Heirloom Beans) - cooked and drained
- 1 teaspoon salt - to taste
- pepper - to taste
- 1/4 cup parsley - finely chopped
- 3 small tomatoes - diced
- 3 tablespoons vinegar and oil salad dressing
- 1/2 cup Rancho Gordo Wild Rice - cooked
- 20 crostini, crackers or small dry toasts
- Sauté the onion and garlic in the olive oil until soft and translucent, about 15 minutes or so.
- Place the onion mixture, salt, pepper and the beans in the bowl of a food processor and blend thoroughly. Add chopped parsley and pulse to mix.
- Toss tomatoes in the vinaigrette.
- Spread a spoonful of the bean-onion mixture on a toast or cracker. Add a scant teaspoon of the wild rice. Top off with a spoon-full of the tomatoes. Repeat for remaining canapés.