Wild Rice Harvest Vegetable Salad.

Two nights ago I had my first scary parenting moment.  I heard something weird in the baby monitor and just had a bad feeling.  I ran up the stairs to check on Cullen, and found him throwing up in his sleep.  I had no idea so much liquid could come from a body so small.  Poor little guy is not feeling well. 

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Last night, I tossed and turned with body aches, chills, and a fever.  I’m currently trying to take care of Cullen, pack the house, ignore a pounding headache, and figure out why my boobs are insanely sore.  Hoping and praying this is not another round of mastitis.  So needless to say, we are a little down in the dumps over here.

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I have all these things I want to tell you about, but life is happening, so the stories will have to wait.  So instead, I thought I’d share my final recipe from my little Fremont kitchen (we’re moving into our big beautiful new kitchen on Saturday!).  Now that I’ve talked about boobs and baby puke, don’t you want to hear about food?  Sorry about that.

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I am on a major asparagus kick right now. I’ve been roasting it for dinners almost every night. This salad takes roasted asparagus to a new level. Combined with earthy beets, it’s a delicious and rustic dish.

Wild Rice Harvest Vegetable Salad

by Emily Malone

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Ingredients (4 servings)

    For the Salad

    • 1.5 cups Lundburg brown rice mix
    • 3 cups water
    • 3 large beets
    • 2 bunches asparagus

    For the Dressing

    • 2 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon orange juice
    • pinch of salt

    Instructions

    Start by preheating the oven to 375 degrees.  In a sauce pan or rice cooker, combine the wild rice mix and water, and cook until tender and fluffy.  If you don’t have wild rice (or prefer another variety), feel free to sub in your preference.  While the rice cooks, you can get your veggies ready!

    Trim the woody ends off the asparagus, and lay in a single layer across a sheet pan. Drizzle with olive oil and salt, and slide into the oven. Roast for 35-40 minutes. They key to really good roasted asparagus is to roast long enough that the stalks are flimsy and the tips are slightly charred. In my opinion, there is nothing better!

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    While the asparagus roasts, peel the beets and then slice thin – I used a mandolin to get mine to an even thickness.

    Heat a grill pan over medium high heat (or you can use a real grill if you are feeling ambitious!). Lightly oil and then lay beets across the pan. Grill on each side for 10 minutes or so, until beets are tender and slightly charred.

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    In a small dish, combine all dressing ingredients and whisk to combine.  Once the veggies and rice are ready, combine all ingredients in a large bowl, and mix into a salad. Serve immediately or at room temp, and enjoy!

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    I always hesitate to buy beets because they seem complicated and messy to deal with, but I never seem to regret it when I do.  I have stopped eating dairy for a while (while I’m breastfeeding), but I can’t help but think that some goat cheese crumbles would be a nice addition to this plate.

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    It felt kind of bittersweet to cook what I knew was my last recipe in a kitchen that has been very good to me.  As excited as I am for our new home and new adventure, I’m a little sad to leave our old neighborhood behind.  We spent this year living right in the heart of the city, and I’ll miss my photography balcony overlooking the chocolate factory and the taco truck.

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    I’m always weird about change, even when the changes are good.  I have a hard time letting go and moving on.  Comfort food most definitely helps, and this recipe is most definitely comforting.

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    Enjoy!

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