Wild Rice Salad

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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

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

Ingredients:
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.