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Sonoma Modern American
Wild Rice, Grapefruit, Blood Orange, Arugula Salad
Pistachio Vinaigrette, Shaved Manchego
Serves 4
For Salad
Dressing
5 T extra virgin olive oil
1 T grapefruit juice
1 T blood orange juice
½ tsp chopped rosemary
1 T chopped shallots
1 tsp chopped garlic
3 T toasted pistachios toasted and crushed
Combine all ingredients.
Salad
6 oz cleaned arugula
6 T spice roasted pistachios
1 orange-segmented
1 grapefruit-segmented
1 blood orange-segmented
6 T wild rice
Toss arugula with desired amount of vinaigrette. Toss segments and rice together with vinaigrette to your liking. Ring mold rice and place arugula on top. Shave manchego over the top. Sprinkle with pistachios. Serve and Enjoy!!!!!
Pistachios
6 T pistachios
1 T olive oil
1 T chili spice
Toss pistachios with oil. Toast in 350* oven for 5 minutes. Remove from oven and toss with chili spice. Place back in oven for 2 minutes. Remove and cool.
Wild Rice
¼ cup wild rice blend
1 T carrot brunoise (brunoise is a very small dice)
2 T onion brunoise
1T celery brunoise
¼ bay leaf
1 tsp chopped garlic
¾ cup vegetable stock
1 T olive oil
Soften onion, carrot, celery, bay and garlic in oil. Add rice and toss. Add stock. Bring to a boil, then turn to simmer. Cook until tender and liquid is gone. If still firm when liquid is gone add more stock a little at a time. When tender let stand 5 minutes. Season with salt and pepper.
