1/2 cup raspberry jam
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
5 oz baby spinach, chopped
1 romaine heart, chopped
1 cup red grapes, halved
1/2 cup dried cranberries
1 pear, sliced
4 oz fresh raspberries
2.5 oz crumbled blue cheese
1/4 cup shelled pistachios, chopped
Make the Dressing:
Combine the jam and the vinegar in a blender and pulse until combined. With the blender running, stream in the vegetable oil. Alternately, combine all ingredients in a jar with a tight fitting lid and shake until completely combined.
Make the Salad:
Combine the spinach, romaine, grapes, cranberries, pear and raspberries in a large bowl and toss to combine. Sprinkle the blue cheese and pistachios on top. Serve with the raspberry vinaigrette.
1 cup wild rice
1 1/4 cups veggie stock
2 tablespoons unsalted butter
1 cup green seedless grape, halved
1/2 cup scallion, sliced in rounds, white and light green parts (2 scallions)
1 cup pecan halves, toasted and coarsely chopped
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon fresh ground black pepper
Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it’s cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.