CHEF
DONNA'S RECIPES FROM HER RECENT COOKING CLASS ON GRAINS
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Mediterranean Quinoa Salad |
Dressing |
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In a saucepan, bring stock to a boil. Stir in quinoa. Reduce heat to med low and cover. Cook 15 minutes, until liquid is absorbed. Transfer to a large bowl and cool. Fold veggies and cheese into cooled quinoa. Whisk together dressing ingredients. Pour over quinoa mixture and toss. Serving Suggestion: Spoon into endive spears. Serves 4-6 |
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Wild Rice, Pecan and Dried Fruit Salad |
Dressing
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Bring rice, 1/2 teaspoon salt, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature. In a medium serving bowl mix the cooled cooked rice, dried fruit, nuts and chives together. In a separate bowl, combine ingredients for the dressing and whisk. Pour over rice mixture and mix together. Season with Salt and Pepper. Serves 4-6 |
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