Christine Souder

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Wild Rice Fall Harvest Kale & Apple Salad by ‘Stirmaker’ Kate

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Early fall is always one of my favorite times of year to be in the kitchen. It’s finally not too hot to use the stove and there are so many fresh fruits and vegetables in season. This Kale and Wild Rice Salad with Apples was inspired by a giant bag of apples staring me down after a recent apple picking adventure. I knew the crunchy, juicy apples would pair perfectly with the texture of the Basmati and Wild Rice blend. I chopped up some kale from the farmers’ market, then added toasted pecans, dried cranberries, and sharp cheddar to round out the flavors and textures.

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And as a New Englander, I knew I wanted to include a touch of real maple syrup in the dressing for the salad so I used fresh lemon juice, balsamic vinegar, and Dijon mustard to balance everything out. The salad turned out so well and I was delighted to discover that because kale is so hearty, the leftovers keep well for a couple of days – if you don’t eat the whole salad all at once!

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Kale and Wild Rice Salad with Apples

Tasty Seasons – Kate Rogers

 Recipe Ingredients and Directions

INGREDIENTS

Serves 6

Kale and Wild Rice Salad

1 cup Della Basmati and Wild Rice

1 bunch of Tuscan kale (also known as lacinato or black kale, it’s the flatter leaf variety)

2 crisp, tart apples, cored and diced

½ cup pecans, toasted and coarsely chopped

½ cup dried cranberries

½ cup cheddar cut into tiny dice or coarsely grated

2 small shallots, minced

 

Maple Vinaigrette

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

juice of half a lemon

1 teaspoon maple syrup, ideally Grade B / Grade A: Dark Color and Robust Flavor

1 teaspoon Dijon mustard

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DIRECTIONS

 

Maple Vinaigrette

  1. Combine all of the vinaigrette ingredients in a jar with a tight fighting lid or small mixing bowl. Shake or whisk to combine. Set aside.

 

Kale and Wild Rice Salad

  1. Cook the Basmati and Wild Rice according to the package directions. Once it’s done cooking, spread it out on a rimmed baking sheet to cool.
  2. To prepare the kale, wash and dry thoroughly. Fold a kale leaf in half so that the thick rib is on the outside and use a sharp knife to remove the rib. Repeat with a few leaves then pile the leaves up and cut them crosswise into thin ribbons. Repeat until all of the kale is trimmed and cut.
  3. Put all of the kale into a large serving bowl. Add about one third of the dressing and use your hands to massage the dressing into the kale for a minute or two. Add the rest of the salad ingredients to the bowl, another third of the dressing, and toss well. Taste to determine if you want to add more dressing; you may not need to use all of the dressing. Serve immediately. Because kale is so sturdy, leftovers keep well for a day or two.

 

Adapted from Two Peas & Their Pod’s Kale and Wild Rice Salad.

https://www.twopeasandtheirpod.com/kale-and-wild-rice-salad/

https://www.twopeasandtheirpod.com/kale-and-wild-rice-salad/

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Wild Rice Fall Harvest Salad

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Lemon & Herb Rice Stuffed Tomatoes by ‘Stirmaker’ Christine

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This is one of those simple recipes that is all about letting the ingredients shine. Fresh tomatoes, basil, flaky parmesan reggiano cheese (the real stuff, not that powdery tasteless nonsense), herby rice and breadcrumb goodness! I kind of thought this recipe up in my head when I was trying to think of something creative to do with our tomatoes from the garden. Yes, we still have a few left! This recipe is like stuffed peppers, but better. More….French. There are tons of variations you could do too. You could add spicy Italian sausage if you are a meat-lover, or sub feta cheese and give it a Greek flare. Goat cheese would be yummy too! The options are endless! I love using Della’s new Basmati with Lemon & Herbs because already adds so much flavor to the dish with out the added prep or ingredients!

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It’s hard to really put this dish into a category. It can easily be an appetizer, side, or main meal (I’d  say 2-3 tomatoes = a good dinner)! You could even have it for breakfast with a nice fried egg on the side. Yummy! Now go make them soon before tomato season has come and gone 😉

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INGREDIENTS:

1 C Della Basmati with Lemon & Herbs

6 beefsteak, vine, or heirloom tomatoes

1-2 garlic cloves, finely chopped

¼ C yellow onion, finely chopped

2-3 C panko breadcrumbs

½ C parmesan reggiano cheese

½ C of store bought or homemade marinara sauce

Salt + Pepper

DIRECTIONS:

  1. Cook Della rice as directed
  2. Cut the tops off the tomatoes. Carefully scoop out the flesh and seeds using a small spoon. Season the hulled tomatoes with salt and pepper.
  3. In a medium sauce pan add garlic and onion. Cook until translucent, about 3 min. Add cooked rice, removed tomato flesh/and or fresh tomato sauce, cook rice, parm cheese
  4. Stuff tomatoes with rice mixture, sprinkle with bread crumbs and place on an oven sheet or pyrex
  5. Bake at 425 for 8-10 min or until top is golden and cheese is melted. Enjoy!

Herbed Rice Stuffed Tomatoes | Della Rice

 

 

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Slow Cooker Summer Wild Rice Corn Chowder by ‘Stirmaker’ Cathy

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The end of the summer is always so bittersweet. Luckily it’s also a time when some of my favorite fruits and vegetables are at their peak. I always look forward to August because I have bounty of summer vegetables to enjoy. Corn is by far one of the most underrated of the bunch. It is so sweet and full of flavor at this time of year. For this recipe, I wanted to give corn the spotlight for once and created this delicious end-of-the-summer Wild Rice Corn Chowder centered around one of my favorite vegetables. Yum!

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I don’t make a lot of soups in the summer. Hot soup on a hot summer day just doesn’t make a lot of sense. But as the days get shorter, and the rainy afternoons become more regular here in Tennessee, I start to crave something cozy. Enter this soup! It is full of roughly chopped vegetables, earthy wild rice, fresh sweet corn, and BACON (don’t forget the bacon!). It’s creamy, nutty, salty, and delicious!

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Slow Cooker Summer Corn Chowder | Yields 8 Servings 

INGREDIENTS

½ C Della Basmati & Wild Rice, cook as directed

2 C of fresh corn, cooked and cut off the cob (about 3 ears, you may also sub frozen or canned corn)

3-4 medium red potatoes, cubed into bite-size pieces

5-6 slices of bacon, cooked and diced

½ C carrots, diced

1 Medium yellow onion, diced

4 gloves of garlic, diced

3 Ribs of Celery, diced

5 C Chicken Stock

Salt + Pepper, to taste

½ tsp smoked paprika

½ C heavy cream, or half and half

Garnish: chives, shredded cheddar cheese

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DIRECTIONS

1.  If you are using fresh corn– Preheat the oven to 400 degrees. Remove the husk, brush with butter and wrap in foil, repeat with all 3 ears. Place the corn in the center rack and cook for about 40 min.

2. While the corn is cooking, chop the vegetables, and fry the bacon. Allow for the bacon to cool, chop, place in a container and refrigerate (it will be added in later)

3. Place all the vegetables– potatoes, carrots, onion, garlic, celery, and cooked corn, in the crock pot. Add the chicken broth. Season with salt & pepper and paprika.

4. Cook on low for 7-8 hours

5. In the last 30 min–Add the cooked Della rice, bacon, and cream to the crock pot. Stir to incorporate. Cook until warmed through. Ladle into a bowl and top with additional bacon bits, cheddar cheese, chives, and freshly cracked pepper. YUM!

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Summer Corn Chowder | Della Rice

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Hawaiian Tuna Poke Rice Bowl by ‘Stirmaker’ Christine

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I guess you know something is really trendy when you see it popping up literally everywhere! I first had Tuna Poke in a sushi style hand roll, wrapped in nori, aka seaweed, when I worked at a sushi restaurant in Boulder, CO. I thought it was delicious, but had no idea of it’s history and Hawaiian heritage back then. Fast forward to now and it seems to be the dish of the summer! I am not only seeing it on restaurant menus but am seeing entire establishments devoted to this raw cubed fish sensation. So I decided to try my hand at making this popular dish at home. I think the key is to find the freshest fist you can (I got mine at Whole Foods), use delicious raw vegetables for crunch and a nice mixture of sauces to enhance the flavor.

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Poke literally means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish which is then tossed over rice and topped with vegetables and umami-packed sauces. In Hawaii it is so popular you find it at gas stations and roadside street stands.

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Tuna Poke Rice Bowl

What you’ll need…

  • Della Basmati & Quinoa, cooked
  • 1 lb sashimi grade Ahi tuna steaks, cut into ½ inch cubes
  • ¼ red onion, thinly sliced
  • ½ C scallion (green onion), chopped
  • ¼ C cilantro, chopped
  • 1 tsp chopped fresh ginger
  • 3 T soy sauce
  • 1 T sesame oil
  • 1 T rice wine vinegar
  • 1 tsp honey
  • 1 T sesame seeds
  • Edamame beans, shelled
  • Radish, slices
  • ½ Avocado, sliced
  • ¼ yellow bell pepper, sliced
  • Garnish: with a squeeze of lime

 

How to make…

  1. Cook Della Basmati & Quinoa as instructed
  2. Rinse and pat the ahi tuna dry, then neatly cut into small ½ inch cubes.
  3. In a large bowl add: 3 T soy sauce, 1 T rice wine vinegar, 1 T sesame oil, 1 tsp honey,1 T sesame seed, ahi tuna, ½ C scallions, ¼ C cilantro, 1 tsp chopped fresh ginger, ¼ thinly sliced red onion. Gently toss until combined.
  4. Next create your rice bowl– The base of the bowl is Della rice, next add the tuna poke mixture, radish slices, sliced avocado, yellow pepper, and garnish with a squeeze of lime. Serve immediately, or slightly chilled.

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Grilled Vegetables and Sausages Over Rice with Spicy Peanut Sauce by “Stirmaker” Kate

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Grilled vegetables and sausages over rice with spicy peanut sauce has quickly become one of my favorite recipes to make in the summer. In addition to being delicious and packed with flavor, it’s really easy. Basically in the time it takes to cook the rice (which is only 20 minutes), you can get the rest of the ingredients prepped and grilled. And since nearly all of the cooking happens out on the grill, the kitchen stays cool. That checks the boxes on all of my criteria for a great summer recipe: delicious, easy, fast, and keeps the kitchen/me cool!

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Grilled Vegetables and Sausages Over Rice with Spicy Peanut Sauce

By Kate Rogers of Tasty Seasons

INGREDIENTS

Grilled vegetables and sausages with rice

1 cup uncooked Della Basmati White Rice

1 ½ tablespoons sriracha

1 ½ tablespoons extra light olive oil

2 yellow onions, thickly sliced in rings and kept together (don’t separate the rings)

2 medium-large heads of broccoli, cut into bite sized pieces

4 hot Italian (turkey) sausages

 Spicy peanut sauce

2 tablespoons peanut butter

1 – 2 tablespoons sriracha

2 tablespoons water

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DIRECTIONS

Spicy peanut sauce

  1. Combine peanut butter, 1 tablespoon of sriracha, and 2 tablespoons of water in a small bowl. Taste sauce and add more sriracha if desired. Set sauce aside.

 Grilled vegetables and sausages with rice

  1. Cook the rice according to package directions.
  2. Preheat the grill so that you have a medium-hot fire (350 – 375° F) with direct and indirect heat zones.
  3. In a small bowl, combine the 1 ½ tablespoons sriracha and 1 ½ tablespoons oil. Have a grill basket handy. Coat both sides of the onion slices with the sriracha/oil mixture; set in the grill basket in a single layer. In a large mixing bowl, toss the broccoli with the remaining sriracha/oil mixture. Transfer the broccoli to the grill basket and spread it out in an even layer.
  4. Set the grill basket on the grill in the indirect heat zone. Cook the vegetables for 10 minutes, turning the vegetables over halfway through, before adding the sausages over direct heat. Every 4 – 5 minutes, turn the sausages and flip the veggies around a bit in the basket so that the same ones aren’t on the bottom the whole time. Depending on how your heat is set up, you may want to rotate the grill basket periodically too. Cook everything for about 12 – 16 minutes, until the sausages are cooked through (165° F for turkey). Once the sausages are done, take them off the grill and move the grill basket over direct heat to finish cooking for the last few minutes (about 5 minutes). The veggies are done when they are crisp tender and have some brown (but hopefully no black) spots.
  5. To serve, divide rice and sausages among 4 plates. Add broccoli and onions (you may have extra vegetables). Serve, passing spicy peanut sauce at the table (you may need to add a teaspoon of water to the sauce to thin it out if it thickened while standing).

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Grilled Vegetables sausage asian peanut

 

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Summer Dessert: Strawberry Rhubarb Rice Pudding by ‘Stirmaker’ Christine

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There is really nothing better than creamy, homemade rice pudding. It brings me back to my childhood. Does anyone else feel that way? Tried and true vanilla rice pudding is a recipe that is passed down from my grandmother. I wanted to add a bright summer twist to this classic recipe of mine so I decided to add two of my all time favorite Spring/summer fruits….strawberry and rhubarb. This dessert tastes like summer packed into an adorable little jar. I’m obsessed.

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I also love how ridiculously simple this dessert is to make. Both the pudding and the compote simmer for an hour or so you can clean the kitchen or do your things as the recipe comes together. I made these ahead of time and brought them over to a friend’s house for a dinner party later that evening. I love how portable these individual portion sizes are too. Everyone kept commenting on how “cute” they were. Gotta love a desert that is good on taste and presentation. I was delighted when I finally got to taste it! The richness of the vanilla rice pudding pairs perfectly with the tartness of the compote! YUM!

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Strawberry Rhubarb Rice Pudding {Serves 5-6}

INGREDIENTS

For the Rice Pudding:

½ C Della Arborio Rice

4 C Whole Milk

¼ C White Sugar

1 C Water

1 tsp Vanilla Extract

1 Egg Yolk, whisked

DIRECTIONS

  1. Mix the milk, sugar and water in a sauce pot over medium heat. Allow the sugar to dissolve and the mixture to combine.
  2. Add the rice and bring to a low boil.
  3. Reduce the heat to low and allow the mixture to simmer for about an hour. Stirring frequently especially towards the end as it thickens.
  4. Once the mixture is a thick consistency, remove from heat. Add vanilla extract and allow to cool about 5 min.
  5. Once cooled, gradually add the gently whisked egg yolk, a little at a time until combined
  6. Spoon into individual glass jars, or leave in bowl. Serve cold or room temp.

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INGREDIENTS

For the Strawberry Rhubarb Compote

3 Stalks Rhubarb, chopped

½ lb. Strawberries, sliced

¼ C Sugar

¾ C Water

1 Tbsp. Balsamic Vinegar

DIRECTIONS

  1. Add the water and sugar to a pot and heat over medium heat until sugar is fully dissolved. Stir.
  2. Reduce heat to medium low and add strawberries, rhubarb, and balsamic vinegar.
  3. Allow mixture to simmer for an hour. Stirring occasionally. You will notice the fruit start to break down and the mixture will be a water jam type consistency.
  4. Remove from heat and allow to cool. Place in the refrigerator to thicken further.
  5. To serve—spoon on top of your rice pudding. Use extra as ‘jam’ on toast or biscuits!

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Strawberry Rhubarb Rice Pudding

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Goat Cheese and Caramelized Onion Rice Fritters with Shaved Asparagus Salad by ‘Stirmaker’ Kate

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I have been all about making recipes with asparagus lately! Asparagus is one of the vegetables that I get most excited about seeing turn up at the Farmers’ Market each year. It hints at all of the delicious, fresh produce that is to come over the next few months before it’s back to 101 ways to use winter squash.

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This Goat Cheese and Caramelized Onion Rice Fritters with Shaved Asparagus recipe is a mouthful to say but comes together from just a few simple ingredients. I love asparagus and goat cheese together so I decided to create a twist on the traditional fried goat cheese medallions that you see on restaurant salads. I added rice to the goat cheese to give the fritter some substance. This also lets the fritter remain gluten free, which is a nice bonus.

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Adding an egg and freezing the fritters for 30 minutes before pan frying them firms them up so they are easy to cook before serving over the shaved asparagus, which is tossed with a bright and fresh dressing. In the end, the salad looks impressive, despite the simple ingredients that go into it.

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Goat Cheese and Caramelized Onion Rice Fritters with Shaved Asparagus

 Recipe Ingredients and Directions

INGREDIENTS

Salad

½ cup Della Basmati with Caramelized Onion rice

4 oz. goat cheese, crumbled

1 egg

1 lb. asparagus, ideally thick stalks

2 – 3 tablespoons olive oil

2 tablespoons thinly sliced fresh chives

1 lemon

Dressing

¼ cup white wine vinegar

¼ cup extra virgin olive oil

1 teaspoon Dijon mustard

 

DIRECTIONS

  1. Cook rice according to package directions. Allow to cool for 5 minutes.
  2. Combine the dressing ingredients in a small jar with a tight fitting lid and set aside.
  3. In a medium bowl, combine the cooked rice, goat cheese, and egg. Stir until everything is combined. Form mixture into 12 patties (a 1/8 measuring cup is helpful, if you have one) and arrange in a single layer on a large plate. Gently flatten tops of patties. Cover with plastic wrap and freeze for 30 minutes.
  4. While patties are chilling, use a vegetable peeler or sharp knife to thinly slice asparagus lengthwise. Put the shaved asparagus into a large bowl.
  5. When 30 minutes is up, heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Work in batches to pan fry fritters (do not crowd the skillet). Adjust heat so that fritters turn golden brown in about 90 seconds – 2 minutes on each side. Line a large plate with paper towels and set cooked fritters on paper towels. Add remaining tablespoon to the pan if needed as you continue to cook batches.
  6. Shake the jar of dressing then pour about half of the dressing over the shaved asparagus. Toss and add more dressing if desired.
  7. Divide asparagus evenly among 4 – 6 plates. Divide fritters among plates. Top each salad with a sprinkling of chives and zest a little bit of lemon over each plate.

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Goat Cheese Caramelized Onion Rice Fritters

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Celebrate Cinco De Mayo with Fresh Shrimp Tacos with Cilantro Lime Rice by ‘Stirmaker’ Cathy

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These shrimp tacos are perfect for your next casual, fun summer fiesta! They come together in about 20 min, leaving you just enough time to sip a margarita and as you cook! For this recipe I wanted to keep things citrusy and bright, so I started by a simple pineapple salsa, added my go-to cilantro lime rice, and finished with delicious spicy shrimp. I recommend laying your ingredients out on a table in bright bowls and plates and letting your guests assemble their own. Everyone loves a good DIY taco bar! This is such a great light, summery meal. I’ll be making it again very soon!

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Shrimp Tacos with Cilantro Lime Rice

INGREDIENTS:

Cilantro Lime Rice:

1 ½ C Della Light Brown Basmati, cooked as directed

1 tsp lime zest

2 tbsp lime juice

½ C chopped cilantro

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Pineapple Slaw:

½ Pineapple, diced

½ Red Onion, diced

¼ C Cilantro, chopped

2 cloves of garlic, diced

½ Serrano Pepper*, seeded and diced

Juice of a lime

Salt, pepper, cumin, to taste

*Spicy Shrimp:

1 lb Shrimp, peeled and deveined

1 tbsp old bay or preferred spice blend

Juice of a lime

* You may want to omit the serrano pepper, or spicy seasoning if you are sensitive to spice

Extras:

Corn Tortillas

Sour cream

Hot sauce

Fresh Cilantro

Avocado

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DIRECTIONS

  1. Cook rice as directed. As rice is cooking, peel and devein the shrimp and marinate in a bowl with lime and seasoning. Prep and chop fruits and vegetables for the pineapple salsa.
  2. Combine all ingredients for the pineapple salsa into a bowl, allow to sit and flavors to marry, about 15-20 min.
  3. Cook the shrimp. Grill or sauté for 3-4 , or until pink and cooked through.
  4. Stir the lime zest, juice, and cilantro into the cooked rice just before serving
  5. Serve with corn tortillas and preferred toppings!

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Shrimp Tacos with Cilantro Lime Rice | Della Rice

 

 

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Fruit Sushi, aka “Frushi”, is the newest way to do dessert!

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It’s finally Spring! The flowers are blooming and the farmer’s markets are starting up. I am so excited for all the fresh fruit and vegetables that are coming into season right now. When warm weather hits, I often find myself adding a lot more fresh fruit to my diet. For this recipe,  I wanted to create a fun out-of the-box dessert incorporating some of my favorite things: fruit, sushi, and chocolate! I know what you are thinking….dessert sushi? Is that a thing? Well, now it is! I am calling it “Frushi” because this recipe is so good it deserves it’s own unique name. I have to just start by gushing about how much FUN this recipe was to make! It would be a perfect group activity for friends or kids to get creative and have fun in the kitchen!

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I decided to use Della Arborio rice for this recipe because I really felt like it would make a great sushi rice. Arborio rice releases a lot of starch as it cooks which makes it quite sticky, the perfect texture for sushi rice. Instead of water, I used full fat coconut milk which made it even more sticky (but not mushy) and easily moldable. This recipe looks complicated, but once you prep all the ingredients it’s all about making sure your rice is sticky enough and pressing it into one even layer. When rolling, it makes the process A LOT easier if you have one of these bamboo rolling mats so you can shape the rice a little better.

Some helpful tips I walked away with…

1. When working with the rice keep your hands cold and wet to prevent stickiness (a bowl of cold water to dip your hands in is helpful)
2. Don’t overstuff with ingredients!
3. Moisten your knife and slide it across rather than pressing down as you cut the roll.
4. The sharper the knife, the easier it will glide through the roll.
If you have never made sushi before, then hopefully these tips will help. I also recommend watching a few youtube videos like this one. Quickly you will be come an expert and be able to apply these techniques to many other recipes!

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Fruit Sushi, aka, “Frushi”, 

Recommended Tools:

Bamboo Sushi Mat

Cling Wrap

INGREDIENTS:

2 C Della Arborio Rice

1 Can (full fat) Coconut Milk + extra coconut cream (the cream at the top of the can)

1 tsp Coconut Sugar, optional

1 tsp Vanilla Extract, optional

Various fruit,  sliced into long thin strips or sticks

Toasted coconut, optional

Chocolate Sauce (store bought or homemade, recipe below)

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DIRECTIONS:

1. For the sushi rice: cook to package directions except sub coconut milk for water, add sugar and vanilla extract if desired

2. Let sushi rice cool*. As it is cooling, slice your fruit into long strips.

3. On a bamboo mat with a layer of cling wrap on top: press rice in an even layer with no visible holes, leaving a bit of room at the bottom (as pictured), keep a bowl of cold water next to you so you can wet your hands if they get sticky.

4. Add desired fruit about 1/2 an inch in from rice.

5. Start to roll and use the mat to bring the rice towards you as you form the roll. Work slowly if you need to making sure the rice is gradually incorporated.

6. Once your rice has formed a nice log shape, sprinkle with toasted coconut (optional), and cut the roll with a very sharp knife (see tips above) into pieces.

7. You should have 8-10 pieces of delicious desert Frushi! Serve with creamy chocolate sauce! YUM!

* I added a little more of the coconut cream which is the creamy substance that rises to the top of the can) to my rice to make it even more sticky. It was delicious and worked great!

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Chocolate Sauce (store bought or homemade, recipe below)

INGREDIENTS:

7 oz Bittersweet Chocolate, roughly chopped

1 C Heavy Cream (or coconut milk if you prefer non-dairy)

DIRECTIONS

1. In a saucepan, heat cream over medium heat

2. Place chocolate in a heat-prof bowl

3. Pour the hot cream over the chocolate and whisk together until smooth

4. Let cool and allow to thicken

*This can also be done in the microwave by heating the chocolate and cream together in :30 sec intervals, whisk between heating until smooth

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Fruit Sushi

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Picnic Ready: BBQ Chicken Cobb Rice Salad by ‘Stirmaker’ Christine

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Last summer a group of friends and I started what we called a ‘Picnic Club’. It was basically just a good excuse to get together every week to enjoy delicious food and each-other’s company. We’d gather at a park or someone’s back yard, play lawn games, drink wine and eat, eat, eat. It was amazing! We did it potluck style so everyone brought something. I started looking forward to it every week. I also started compiling what I call ‘picnic-friendly’ recipes on Pinterest. This one was one of my favorites from last year! Not only is it beautiful, and colorful to look at but it tastes fantastic. It’s a salad, but not. It’s a hearty salad that has a lot of protein and doesn’t skimp on the good stuff (hello avocado! hello bacon!). Hope this recipe inspires you, and maybe even encourages you to start your own picnic club :)

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I loved using Della’s NEW Basmati with Caramelized Onions for this recipe because it adds a nutty, sweet flavor. I really love adding rice to my salad recipes because it bulks them up and makes it more of a meal.

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BBQ Chicken Cobb Rice Salad

 INGREDIENTS:

Cooked–

2 C Della Basmati with Caramelized Onion, Cooked as directed

1-2 Eggs, hard boiled

3-4 Strips of Bacon, cooked and chopped

Chicken, baked with BBQ sauce, sliced

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Fresh–

Blue cheese, crumbled

¼ Red Onion, sliced thin

Avocado, sliced lengthwiseTomatoes, cut in half

Handful of Mixed Greens

Salt + Pepper

Dressing (homemade or store-bought): White Balsamic Vinegar, Olive Oil, Lemon juice, Dijon Mustard (to taste), a little honey

DIRECTIONS

  1. Cook Della Basmati with Caramelized Onion rice as directed.
  2. Prepare warm ingredients: Cook bacon in a large skillet over medium until fully cooked and crispy, boil the eggs for about 10 min, cool, and peel off sheel, marinate the chicken in a casserole dish with BBQ sauce and bake @ 400 for about 40 min.
  3. Chop all fresh ingredients.
  4. Assemble your salad. Spoon cooked rice in first, and then layer cooked and raw veggies. Pour dressing on top if desired. ENJOY!

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BBQ Chicken Cobb Salad