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.