We had an extremely fun and busy weekend. For me it started on Friday with cleaning the house and an entire day of food preparation for my brother Phillip’s birthday party. We went with a “Breaking Bad” theme (his favorite show) and made backyard BBQ fare. Country ribs, teriyaki drummies, coleslaw, baked “cowboy” beans, classic deviled eggs, cheesy buttermilk cornbread muffins, and chocolate cherry cake with vanilla ice cream for dessert. The celebration started on Saturday afternoon and we all had a great time. Lively conversation, yummy food, and board games with family. A perfect way to spend a snowy day inside.
I plan on sharing the recipes for the ribs, cornbread and cake very soon. I decided to start the week with a delicious healthy recipe to balance out the influx of caloric, sugar laden, not-so good-for-you recipes that are in store. Sound good?
This is a lovely medley of chewy wild rice, juicy bits of orange, bright orange zest, pretty purple onion, and a sprinkle of fresh basil and mint all drizzled with a beautiful, sweet honey burgundy vinaigrette.
for the salad:
8 oz cooked wild rice
1/2 cup unsalted pine nuts
3 oranges, divided into segments
5 large basil leaves sliced into “chiffonade” ribbons
3 Tablespoons finely chopped fresh mint leaves
1/4 cup minced red onion
Cook the wild rice according to package directions, drain well and chill. Place chilled rice in a large mixing bowl along with the pine nuts, orange segments, basil, mint and onion. Toss well.
for the burgundy vinaigrette:
1/4 cup red burgundy wine
3 Tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
zest and juice of one large orange
1 Tablespoon Dijon or spicy brown mustard
3 Tablespoons honey
1 teaspoon lite soy sauce
Place all vinaigrette ingredients in a medium size mixing bowl and mix well using a wire whisk.
Pour all of the dressing over the wild rice salad and mix well.
This salad will keep for a few days in your refrigerator. Enjoy warm or cold.