CRANBERRY, WILD RICE AND QUINGA SALAD

Makes: 8 servings

MAKE IT:

1. Bring 3 cups of water to a boil in a large saucepan. Add wild rice and cook for 30 minutes. Add quinoa to the rice and cook until both are tender, about 15 minutes more. Drain and rinse with cold water until cool. Let stand.

2. Meanwhile, preheat oven to 400°F. Toss cranberries with 2 teaspoons olive oil and sugar. Roast in oven until slightly softened and caramelized, about 10-15 minutes.

Whisk 1 cup oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, celery, cheese and walnuts. Toss to combine, then gently mix in cranberries.

1 cup wild rice

1 cup red quinoa, rinsed

2 cups fresh cranberries, roasted

1 tablespoon granulated sugar

1 cup extra-virgin olive oil, plus extra for cranberries

1 cup raspberry vinegar

2 celery stalks, medium dice 1 cup aged goat cheese, diced 1 cup chopped walnuts

Sea salt & freshly ground pepper, for seasoning

VEGETARIAN ACORN SQUASH STUFFED WITH DIRTY RICE

Makes: 4 servings

2 acorn squash, halved lengthwise and seeded

4 tablespoons extra-virgin olive oil, divided

3 cups portobello mushrooms, trimmed and diced

1 medium yellow onion, finely diced 3 garlic cloves, finely chopped 1 teaspoon fresh rosemary

1 cup long-grain white rice

2 cups vegetable broth

Sea salt & freshly ground pepper, for seasoning

Manchego cheese, grated for topping

MAKE IT:

1 Preheat oven to 450°F. Drizzle acorn squash with 2 tablespoons oil, season with salt and pepper. Place squash cut-sides down on a rimmed baking sheet. Cover with foil and bake until tender, about 35 minutes.

2. Meanwhile, in a medium skillet, heat remaining oil over medium heat. Saute mushrooms, onion, garlic and rosemary until softened, about 7 minutes. Add rice and broth and bring to a boil; season with salt and pepper. Reduce and cover. Let simmer until liquid is absorbed, about 20 minutes.

3. Remove squash from oven and heat broiler. Spoon rice mixture into squash halves, dividing equally. Sprinkle with Manchego cheese, broil until melted, 2 minutes.

Dirty rice is something I grew up with…my grandmother always cooked it. Instead of using ground meat, were doing a veggie version with portobello mushrooms and veggie broth. You get the rich, meaty flavor without the meat.

I his 1,1UU-square-foot bungalow is literally carved into the hillside overlook-“-ing the Delaware River in Danny’s home state, $ Pennsylvania. To knit it to its woodsy setting, Danny painted the exterior in a flat forest green paint (Sable Calm by Valspar).

CRANBERRY, WILD RICE AND QUINGA SALAD Photo Gallery



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