Tailgating, and another rice salad

Before moving to Kansas, the only kind of tailgating I knew about was that which can sometimes incite road rage. Imagine our befuddlement when we first heard of tailgate parties. Tailgate parties? 


"Either people over here celebrate dangerous, infuriating, cretinous driving, OR there's an entirely different definition of tailgating."  And the latter it is.


We've never tailgated, but from what I gather, a tailgate party takes place in a stadium parking lot, before (and maybe even during) a big game.  There's a lot of food involved, including grill-worthy items - yup, people set up their grills right on the parking lot.  Aside from big eats, it sounds like lots of beer and lots of team spirit are mandatory as well.


I recently picked up a copy of Fine Cooking's special issue on Tailgating, not because we have any tailgate parties on our calendar, but because I'm always on the lookout for picnic-worthy food.  This issue has quite a number of great ideas, and I suspect that the featured dishes will elevate standard tailgating fare to new heights - I'm sure that those willing to give the recipes a go will not be disappointed.





Remember rice salads? I found yet another one to try! It's meant to be a side dish, and I imagine it would be wonderful with something grilled - chicken, shrimp, sausages, maybe even steak. That's some pretty fancy eats for a tailgate party, don't you think? We actually had it as our main course for dinner at home the other day and it was just right for a hot summer evening: light, but filling; flavourful, but not rich.





We found that the leftovers kept well and made for a satisfying packed lunch the next day, so this is a salad that can definitely be prepared in advance. It is perfect at room temperature, so if you were to, say, serve it at a family gathering, or whip it out at a picnic, or present it at a potluck, or make it your très-haute-contribution to a tailgate party, you won't even need to worry about any of that fussy dish prep (you know, the "It Must Be Kept Absolutely Cool Then Reheated Just Before Serving" thing).  Yay!


I'm sure we'll be having it again some time soon. Who knows, maybe next time we'll have it on a lawn chair, right on a stadium parking lot.

Brown Rice Salad with Basil and Pistachios

Adapted from Fine Cooking, Tailgating 2010

There was some kind of pre-dinner commotion going on at home the day I made this, and it's only now that I'm typing it that I realize I didn't quite follow the directions on the recipe. Oops. Always read the recipe at least once in its entirety before making it, they say ... and to that I say again: Oops. Luckily it turned out alright. Actually, we didn't even sense that anything was wrong or off.  So I'll share the recipe exactly how I prepared it that day (including some ingredient proportions that I changed on purpose), because I'm going to stick to making it that way.


Cook until tender but still a tiny bit chewy (this can take almost half an hour, so be patient):
  2 cups uncooked brown rice


While the rice is cooking, prepare the vinaigrette.  Blend together until smooth (an immersion blender is wonderful for doing things like this):
  ¼ cup golden raisins
  ¼ red wine vinegar
  ¼ cup olive oil


Toast in a skillet over medium-high heat, stirring frequently:
  ½ cup raw unsalted pistachio nuts


Resist the temptation of turning your back on nuts that are toasting. Almost inevitably you will forget about them, and by the time you smell them they will most likely be burnt. Just a thought. When the nuts are toasted, transfer them to a cutting board and let them cool slightly. Give them a rough chop, if you wish.


In a large bowl, gently fold together:
  1 15-ounce can chickpeas, drained and rinsed
  4 cloves garlic, minced
  1 very small red onion, finely diced
  1 medium red bell pepper, cored, seeded, and finely diced
  ¼ cup golden raisins

  the cooked brown rice that you prepared earlier

  the pistachios that you toasted (and perhaps chopped) earlier
  the vinaigrette that you blended up earlier
  salt and pepper to taste 
    (the original recipe says 1 tsp. salt, but maybe start with a smaller 
    amount and add more as your taste buds desire)


Just before serving, fold in:
  ½ cup firmly packed fresh basil leaves, cut into thin strips


Serve at room temperature, or chilled.  I prefer it at room temperature.


This makes about 6 generous servings.