Recipes

Forbidden Rice and Orzo Salad with Herb Vinaigrette

1 cup Orzo

3/4 cup Forbidden Rice (black Rice)

1/2 small red onion, finely chopped

1/2 red bell pepper

1/2 yellow bell pepper, finely chopped

1/4 cup chopped pecans, finely chopped

1/2 cup raisins, your choice

For The Vinaigrette

1/2 cup red wine vinegar

3/4 cup extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon honey

1 tablespoon Dijon mustard

1/4 cup lightly packed mixed herbs of your choice, finely chopped

(1) Whisk all ingredients together for the vinaigrette in a mixing bowl.

(2) Cook orzo and forbidden rice in separate pots according to cooking instructions.  When each are cooked, drain and rinse with cold water to cool.  Not cooling quickly will cause both to overcook and soak up the vinaigrette too quickly.

(3) Drain the rice and orzo well. Mix with the onion, bell peppers, raisins and pecans.  Add vinaigrette and fold together with a spatula.  Refrigerate and enjoy.


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Sauteed Swiss Chard

6 oz swiss chard, washed, rough chopped, stems sliced 1/4"
2 tablespoons, extra virgin olive oil
2-3 garlic cloves, thinly sliced
1/8 cup, Marcona Almonds OR 2 tablespoons pine nuts
pinch (the size depending on how spicy you like it) crushed red pepper
pinch kosher salt
pinch black pepper
2 tablespoons, red wine vinegar

(1) Over medium heat, cook extra virgin, sliced garlic and nuts. 

(2) Once the garlic begins to brown, add the swiss chard, kosher salt, black pepper and crushed red pepper.  Toss together or stir with tongs, mixing well.

(3) Cover and allow to cook until the leaves have wilted and the stems have softened.  This usually takes about 5 minutes.  Be sure to stir a couple of times while it cooks.

(4) Add red wine vinegar and evaporate most of the liquid.  That's it!  Serve and enjoy!