Pistachio Salsa Verde dressing
December 23, 2015
Sunset 2015. pair with crisp rosé – pinot noir vin gris
Great dressing for 1½ LBs salmon & wild rice salad.(1 C cooked wild rice, ½ C cooked fried or roasted black quinoa, 1 Qt water cress, ¾ C thin sliced radishes, ½ C thin sliced red onion,¾ C flat leaf parsley leaves, ½ C Basil leaves, ½ C cilantro sprigs, ¼ C dill sprigs.)
Dressing Ingredients – mix together in order:
- ½ tsp each: ground fennel seeds, ground coriander, ground cumin, chopped fresh rosemary.
- ¼ Cup each: chopped chives, chopped flat leaf parsley.
- 1 TB sherry vinegar
- 1 tsp each: kosher salt, light brown sugar, garlic clove,
- ¼ tsp red chili pepper flakes
- Whisk in 1 C olive oil
- Add 1 C chopped roasted pistachios
keeps up to 3 days, tight seal
Brown Rice
January 22, 2012
Use Lundbergs mixed brown rice.
- 1 C rice
- 2 C chicken or beef broth
- Saute 1 clove minced garlic and 1/2 Cup chopped onion or 1 shallot in 1 TB oil.
- 1/2 C chopped toasted hazelnut or walnut (8 min, 350°)
- 1/2 C currants or chopped raisins. soak in hot water, drain.
- 1/2 tsp black pepper
Cook rice as per directions (usually about 45 min). Add sauteed ingredients to cooked rice.
Olsson Recipes 