Wild Rice Salad


I made this rice salad for Thanksgiving, the inspiration came from the Nov 2011 issue of Bon Appétit. It was super simple and tastes better the next day!

1 TBSP olive oil
3 large celery stalks, finely chopped
1 c finely chopped onion
1 garlic clove, thinly sliced
1 1/2 cups wild rice
2 c chicken broth
1 bay leaf
1 tsp salt plus more
3/4 c pecans
3/4 c dried cranberries
3/4 c dried apricots, coarsely chopped
3/4 c golden raisins
Freshly ground black pepper
1 1/2 c thinly sliced small celery stalks
1/2 c celery leaves from celery heart, coarsely chopped

Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-–40 minutes.

Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.

Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.

Roasted Brussel Sprouts


Nothing better than the nutty taste of roasted Brussel sprouts & bacon, unless you add shallots!

1 lb Brussel sprouts
1 TBSP olive oil
2 strips of bacon, thinly sliced
6 shallots – quartered

Preheat oven to 425.

In a large baking dish, toss all ingredients, add salt and pepper to taste. Bake for 30 – 45 min until Brussels sprouts are nicely browned, stirring a few times.

Serves 4
3 WW PP per serving.