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.