Red Rice With Spinach And Dried Cherries Recipes

WILD RICE WITH CHERRIES

Steps:

• In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.

CARAMEL CORN WITH PEANUTS AND DRIED CHERRIES

Steps:

• Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.
• Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes and the temperature reaches 320 to 330 degrees F. Swirl the mixture occasionally to even out the color. Turn off the heat and stir in the butter then the popcorn, peanuts, and cherries.
• Pour onto a silpat or buttered sheet pan and let cool a few minutes then start breaking it up into clusters, working quickly, so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
• Notes: I use Black Diamond Popcorn with its petit size "hulless" kernel. To pop corn properly, place the kernels in a heavy-bottomed large pot and cover them with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better, but this is what my dad does, and his popcorn was always the best.

MICHIGAN CHERRY SALAD

Steps:

• In a large bowl, combine the first 6 ingredients., Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

WILD RICE SALAD WITH SUN-DRIED CHERRIES

Steps:

• Put the cherries or cranberries in a bowl, pour the wine over them and set aside to soak 2 to 3 hours.
• Put the rice and stock in a saucepan, bring to a boil, cover and reduce heat to a simmer. Cook about 45 minutes, until the rice is tender and has absorbed most of the liquid.
• Drain the rice well and put it in a bowl. Drain the cherries and add them to the rice, along with the scallions and walnuts.
• Beat the vinegar and mustard together, beat in the oil, pour the dressing over the rice and toss. Season to taste with salt and pepper.

SEARED RED RICE WITH SPINACH, MUSHROOMS, CARROT AND EGG

Steps:

• Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact. Swirl in the oil and add the onion, carrot, tofu and mushrooms. Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes. Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach. Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg. Stir-fry until the egg is scrambled, and add the rice. Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma. Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.

SPINACH SALAD WITH DRIED CHERRIES

Steps:

• Preheat oven to 350 deg. Spread the pumpkin seeds in a single layer in a pie plate. Bake until puffed and brown, approximately 10 minutes.
• Meanwhile, in a large bowl, whisk together the vinegar, mustard and oil until combined and thickened. Season with salt and pepper.
• Arrange spinach on a plate, sprinkle with onions, pumpkin seeds and cherries. Drizzle with dressing, allow each person to "toss" their own salad.