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Wild Blend Pilaf

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 cup Lundberg Organic Wild Blend
  • 3 cups chicken or vegetable stock
  • ½ cup pecan halves
  • ¼ cup dried cranberries
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper

Method:

  1. Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, about 45 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork. Drain any excess liquid. Transfer to a bowl.
  2. While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
  3. Add toasted pecans, cranberries, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Wild, Wild Rice Casserole

Vegetarian & gluten free this casserole can take the place of stuffing on the Thanksgiving table or work as a tasty meat-alternative.

Serves 6-8 as a side dish or 4-6 as a main course 

Ingredients
1 1/2 cups wild rice
5 cups water
1/2 tsp. salt
1 stick (4 oz.) butter
1/2 lb. fresh wild mushrooms, sliced (if none are available, substitute Crimini)
1 leek, just the white & light green parts, sliced & washed
2 stalks celery, chopped with leaves
1/4 cup dry sherry
1 tsp. kosher salt
1 tsp. fresh ground black pepper
2 tsp. chopped fresh thyme
4 eggs
1 cup heavy cream
Optional addition: 10 oz. bag of frozen spinach, thawed & squeezed dry. 

Method
Cook wild rice in water with 1/2 tsp. salt in a heavy pan with a lid. It will take at least 30 minutes & some of the grains will start to pop. The rice will be firm but not hard when done. You may need to add additional water but drain off any extra at the end. Set aside to cool slightly when done.

Using a large heavy pan, sauté leeks in butter until for 2-3 minutes. Add sliced mushrooms & cook covered for a couple minutes then uncover & let them just start to brown. Add celery, salt, pepper & thyme. Sauté for 3 minutes then add sherry & cook till liquid evaporates. Remove from heat & cool slightly.

Beat eggs & cream in a large bowl. Add wild rice & mushroom mixture (& optional drained spinach) & stir to combine.

Butter a casserole dish (9 x 11 will work well). Place mixture in dish, and bake uncovered at 350 degrees for about 45 minutes, or until the center starts to puff slightly.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Salsa Casareccia With Rigatoni by CARMELINA BRANDS

Servings 10-12  

Ingredients 
2 oz. Extra-Virgin Olive Oil 
1 Tbs. Garlic, Minced 
1 lb. Ground Mild Italian Pork Sausage
1 Tbs. Fresh Thyme, Chopped
8 oz. Ricotta Cheese
3 oz. Parmesan Cheese, Grated 
4 bottles of Carmelina San Marzano® Italian Passata (Tomato Puree) 
1/2 oz. Fresh Basil, Chiffonade 
White Wine
2 oz. Kosher Salt 
½ teaspoon
1/4 tsp. Black Pepper
1 lb. Rigatoni, Cooked 

Method
In a large saucepan, gently heat the olive oil. Add the garlic and cook for 1 minute over medium heat. Add the ground sausage and cook for 15 minutes, or until the bottom of the pan starts to dry out. Deglaze with white wine, stirring constantly, scraping the bottom of the pan with a wooden spoon. Let the wine evaporate for 1 minute. Add the fresh thyme and the Carmelina ‘e…San Marzano® Italian Passata (Tomato Puree). Bring to a boil over high heat and then add the salt, pepper, and ricotta cheese, and continue to cook until an aroma is present. Reduce the heat to medium and cook the sauce for about 30 minutes to combine the flavors. Following this, add the parmesan and basil as a final touch. Stir the sauce thoroughly and serve HOT tossed with Rigatoni. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.