Happy weekend y’all! I hope you had a great week! Last weekend Park City mountain resort closed, it was a beautiful weekend, 60 degrees and sunny! Just when I thought spring had arrived… I woke up Tuesday morning to this…More snow! I couldn’t believe it! But that’s how it goes in the mountains! Sadly, I’m sure it won’t be the last time this spring we see snow. Regardless of what the weather does, I am READY for spring. This delicious wild rice salad is one of my favorite spring/summer salads. It’s super easy to make and its best when it’s served cold, so making it the day before is a snap and saves you time! Its great for picnics, BBQs or anytime.
The combination of the sweet cranberries, apricots and currents with the wild rice and orange dressing is perfection! It will become one of your favorite summer staples.
Wild Rice Salad with Apricot & Cranberry with Orange Dressing (click for printer friendly version)
Ingredients: (Serves 6-8)
- 2 1/2 Cups Wild Rice
- 5 Cups of water
- 1 Cup low sodium chicken broth
- 1 Cup dried cranberries
- 1 Cup dried apricots, chopped
- 1/2 Cup currents
- 1 Cup scallions, sliced
- 1/2 Cup parsley, chopped
- 3 Tablespoons fresh thyme, chopped
- 3/4 Cup pine nuts, toasted
- 1/2 cup fresh orange juice
- 1/4 cup cider vinegar
- 2 tablespoons grated orange peel
- 1/2 cup olive oil
- salt and pepper to taste
- In a medium pot, bring water and broth to a boil, add the rice and bring it to a boil again. Reduce heat and simmer until the rice is tender but still firm- about 40-45 minutes.
- Meanwhile, whisk together the dressing ingredients and set aside.
- Drain the rice, transfer to a bowl and allow it to cool.
- Mix the remaining ingredients with the rice, drizzle with orange dressing and gently toss to combine.
- Serve over spinach or on its own as a side dish.
It’s hard to believe that Thanksgiving is right around the corner- like next Thursday around the corner. Thanksgiving is one of my favorite holidays- tons of delicious food (like Christmas) but no pressure to buy gifts (like Christmas)! There are always a few recipes that you only pull out for special occasions, Thanksgiving, Christmas or the like (My mom always does stuffed beef tenderloin with shiitake mushrooms, spinach and shallots for Christmas Eve- Don’t worry I will blog on that closer to Christmas) Staple recipes. They bring back memories and in someways define that holiday for you. But every once in while its nice to spice things up with something new. So for the next few blog entries I will pull out some old favorites and some fresh new inspiration for your big Turkey day. I couldn’t help but start with a dish that is practically as important as the turkey on Thanksgiving… Cranberry Sauce. Enjoy!
Fresh Cranberry-Orange Sauce: Many fresh cranberry sauce recipes call for granulated sugar (the bad stuff)- Agave Nectar is a great alternative to white sugar. Agave, as compared to other sweeteners, has a low-glycemic index, which means it won’t cause a sharp rise or fall in blood sugar. We don’t want anyone going into a sugar coma over cranberry sauce…especially before dessert!
- 16 oz fresh cranberries
- 1 navel orange, zest cut into strips and juiced
- 1/3 to 2/3 cup Agave Nectar (depending on how sweat you like it)
- dash or two of cinnamon
Using a vegetable peeler, peel zest from orange and cut into strips. Juice orange.
Combine cranberries, 1/2 the orange zest, juice, agave nectar and cinnamon in sauce pan over medium heat.Simmer until cranberries begin to burst and the sauce thickens, usually about 15-20 minutes.
Serve at room temperature or cool and refrigerate. Can be made a few days in advance. For sauce that is more tart, start with 1/3 cup of agave nectar and gradually add more to reach desired sweetness.