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Wild Gratitude in a Jar
know that jars are all the rage (or has that shark been jumped?) but
we’ve been all about mason jars in our home for the past few years.
After getting into canning and pickling, they just slowly also began
migrating into our glasses cabinet, and now they are my preferred
beverage vessel. There is just something so comforting about a Ball jar
and how it fits in my hand, the raised lettering on the glass, and,
well, drinking out of one sort of makes me feel like an Iowa farmwife
and somehow, that amuses me.
Edible gifts in jars are another rage these days; they can be so pretty
to look at, a little universe in a glass. Creating such a jar for
someone you appreciate is a thoughtful, unique and economical gift that
won’t be forgotten. This gift, using three hearty, wholesome items that
cook well together, a savory Thanksgiving spice blend and vegetables,
makes a great gift for a hostess or even guests at a holiday meal.
(Consider putting name tags on wooden skewers and setting these out for
a unique and festive table with the metal ring and top next to it.) The
name references the wild rice featured but it could just be a state of
mind: couldn’t we all use a little wild gratitude?
Cooked, this is delicious. With just a little effort from the
recipient, the Wild Gratitude dish is savory, rib-sticking and an
excellent side dish in the chilly season. I wrote the recipe using the
vegetables I thought of, but pretty much anything would be nice, like
shaved Brussels sprouts, leeks, kale and so on. Because this dish is so
beige and brown, I was thinking color. Top it off with a few toasted,
buttery pine nuts, and I believe whoever receives this gift will
understand the meaning of its name. If we can’t be grateful for a bowl
of delicious, healthful food, we need to reexamine our priorities. By
the way, this is a great meal to make just for yourself, too.
Wild Gratitude in a Jar
(1 jar makes 4 - 6 side dishes servings)
You will need:
1 16 oz. mason jar
with ring and top (or you can use an empty salsa, pickle, or marinara
jar of the same size with the label removed)
Small sealable plastic baggie
1/2 cup wild rice, divided
3/4 cup short grain brown rice, divided
1/2 cup green lentils
In the small baggie, add the following dried herbs and spices:
1 T. nutritional yeast (optional)
2 t. dill
1 t. thyme
1 t. rosemary
1/2 t. onion powder
1/8 t. cayenne powder
Pour 1/4 cup of wild rice in the jar, using the funnel to direct the
grains. Gently bump the jar on the counter to make it level. Next, pour
in 1/2 cup of the brown rice, then the lentils, then 1/4 cup of the
wild rice and 1/4 cup of the brown rice, bumping on the counter between
additions to make it level. At the end, fold the baggie with the spice
blend in it and fit it in the top. Screw on the top of the jar and
fasten with the ring.
Print out the instructions, label and give!
To make things a little easier for you, we have created a handsome
label and matching recipe card that you can print out and send with
your gift. Simply click the link below to download the artwork and
either print it out on your home printer or take the file to be printed
at your local copy store. We recommend printing on card stock and
adjusting your print settings to "Actual Size - Do Not Scale."
Download label and recipe card (pdf file)
You will need
4 cups low sodium vegetable stock
1 T. low sodium tamari or soy sauce
1 T. olive oil
2 large shallots, chopped
2 large carrots, diced
2 celery stalks, sliced
Salt and pepper to taste
Toasted pine nuts for serving, optional
In a medium pot with a lid, heat the stock and the tamari or soy sauce on medium-high until boiling.
Pour in the rices, lentils and spice blend. Lower the temperature to a
low boil, cover your pot, and set the timer for 45 minutes.
In a large sauté pan, heat the olive oil over medium-high heat for a
minute or two. Add the shallots and carrots; sauté for five minutes.
Add the celery and sauté for two more minutes.
When the wild rice blend is done, stir in the vegetables and season
with salt and pepper to taste. Sprinkle with toasted pine nuts and
© 2014 Vegan Street