Tag: Woodstock Foods

  • Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

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    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Ingredients

    • 2 cups wild rice
    • 1 teaspoon fine sea salt divided
    • 1 cup pecan halves toasted and chopped
    • 3 tablespoons brown sugar
    • ⅛ teaspoon cayenne pepper
    • 3 tablespoons olive oil
    • 2 medium leeks halved lengthwise and thinly sliced
    • 12 ounce mushrooms sliced
    • 1 tablespoon minced fresh rosemary
    • 1 honeycrisp apple cored and diced
    • ¼ cup chopped parsley

    Instructions

    • Bring 4 cups water to a boil in a medium saucepan. Add rice and ¾ teaspoon salt, lower heat to maintain a gentle simmer, and cook, covered, until rice is tender, about 45 minutes. Drain excess liquid, if needed.
    • In a medium skillet over medium heat, combine pecans, sugar, ¼ teaspoon salt, cayenne pepper, and 1 tablespoon water. Cook, stirring, until the sugar is melted and coats the pecans, 3-5 minutes. Pour pecans onto a parchment-lined baking sheet to cool.
    • Add oil to a large skillet over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add mushrooms and rosemary and cook until softened, 5 minutes more.
    • In a serving bowl. stir together rice, leeks and mushrooms, and apple. Taste and season with more salt if needed. Top with pecans and parsley.
    • Enjoy!

    Recipe Provided by Woodstock Foods

  • Loaded Mediterranean Baked Sweet Potatoes

    Loaded Mediterranean Baked Sweet Potatoes

    Loaded Mediterranean Baked Sweet Potatoes

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    Loaded Mediterranean Baked Sweet Potatoes

    Ingredients

    • 2 large sweet potatoes
    • 1 cup vegetable broth or water
    • ½ cup bulgur
    • 1 teaspoon fine sea salt divided
    • ½ bunch parsley minced (about ½ packed cup)
    • ¼ cup lemon juice divided
    • 3 tablespoons olive oil
    • 2 tablespoons minced dill
    • 2 tablespoons minced mint
    • ¼ teaspoon black pepper
    • ¼ cup tahini
    • 2 garlic cloved minced
    • ¼ cup pomegranate kernels

    Instructions

    • Preheat oven to 400°F. Place sweet potatoes on a baking sheet and roast until tender, about 1 hour.
    • In a small saucepan, combine bulgur, broth or water, and ½ teaspoon salt. Bring to a boil, cover, and reduce heat. Cook bulgur until most of the water is absorbed and grain is tender, about 30 minutes.
    • Drain any excess liquid from bulgur and place in large bowl. Add parsley, 3 tablespoons lemon juice, olive oil, dill, mint, remaining ½ teaspoon salt, and pepper.
    • In a small bowl, combine tahini, garlic, and remaining 1 tablespoon lemon juice. Whisk in enough water to make a smooth consistency, about ⅓ cup. Season with salt and pepper to taste.
    • To serve, cut sweet potatoes in half lengthwise. Top with bulgur, tahini sauce, and pomegranate seeds.
    • Enjoy!

    Recipe Provided by Woodstock Foods