Actress Monica Bhatnagar (monicabhatnagar.com) was my guest this week. She brought in two yummy recipes: Wild Rice/Buckwheat Groat Salad, and Almond Butter/Peanut Butter Cookies. We ran out of time before we could talk about the cookie recipe, but I included it here, as promised.
WILD RICE/BUCKWHEAT GROAT SALAD
1 cup uncooked wild rice
1/2 cup uncooked buckwheat groat
1/2 cup raisins
1/2 cup walnuts, chopped & toasted
2 T olive oil
1 T lemon juice
1 tsp honey
1 tsp orange zest
In separate saucepans cook the rice and buckwheat: cook the rice in 3 cups water, cook the buckwheat in 1 cup water. In bowl combine the cooked rice, cooked buckwheat, raisins, and walnuts.
In small bowl combine the olive oil, lemon juice, honey, and orange zest. Pour over the rice mixture & blend. Serve either hot or cold. This dish keeps well – in fact, it tastes better the next day.
ALMOND BUTTER/PEANUT BUTTER COOKIES
1/2 cup almond butter
1/2 cup peanut butter
1/3 cup honey
1/2 tsp salt
1/2 tsp baking soda
pinch of ground cinnamon
pinch of allspice
1 egg, beaten
1/4 cup raisins
1/4 cup shredded coconut
1/4 cup walnuts, chopped & toasted
2 T oats
1 T flaxseeds
Combine all ingredients. Drop by tablespoonful amounts on greased or parchment lined cookie sheet. Bake at 350 degree Fahrenheit for 6 minutes, then rotate cookie sheet and bake another 6-7 minutes. Let cool a few minutes on cookie sheet, then remove to wire rack to completely cool.