Della Stirmakers

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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

Della_Stirmaker_Christine

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

 

 

Della_Stirmaker_Cathy

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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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

Della_Stirmaker_Kate

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

Della_Stirmaker_Diana

Middle Eastern Inspired Macro Glow Bowl by ‘Stirmaker’ Diana

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Spring is finally here and nothing gets me more excited than a veggie loaded rainbow macro bowl. When I think of Spring, I think of crisp, fresh vegetables and bright spices. I was inspired by Middle Eastern flavors for this macro bowl. A macro bowl is simply a meal that contains all 3 macronutrients: protein, carbohydrates, and fat.
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I used za’atar and dukkah, which are both Middle Eastern spice mixes, to add complexity to this dish. Both easily found in your local grocery store or you can try your hand at making your own dukkah spice mix which I’ve provided in the recipes below. A creamy, lemon honey mustard mint tahini sauce rounds out the flavors and adds brightness and depth to all of the textures within this bowl. Give your tastebuds an updated spring experience with this tasty Middle Eastern inspired macro bowl made with Della Rice’s Basmati and Wild Rice.

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Middle Eastern Inspired Macro Bowl

INGREDIENTS:

Items needed for 2 bowls:

1/4 small purple cabbage, thinly sliced
6 radishes, thinly sliced
1 carrot, julienned
1/3 cup snap peas, sliced on a bias
Handful of micro greens
Handful of cilantro and mint leaves

1 cup Della Rice Basmati and Wild rice, cook as directed

Za’atar roasted chickpeas

Lemon honey mint tahini sauce

6 min eggs + dukkah spice mix

Recipes for chickpeas, sauce, egg, and dukkah spice mix are listed below.
Assemble bowl as pictured and add an extra squeeze of lemon (optional) and drizzle with sauce.
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Za’atar Roasted Chickpeas


INGREDIENTS

1 can of chickpeas, rinsed and drained
2 tbsp extra virgin olive oil
2 tsp za’atar
Salt and pepper

DIRECTIONS
Preheat oven to 400F. Line a baking sheet with parchment paper or foil and set aside. Pat chickpeas dry in between paper towels. Toss chickpeas with olive oil and seasonings. Place onto prepared baking sheet and bake for 20 mins.

Six Minute Egg

Bring a small pot with water to a boil. Gently lower eggs into boiling water and cook for 6 minutes. Place eggs into ice water bath until ready to use. Peel, slice in half and sprinkle with dukkah spice mix.

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Lemon Honey Mustard Mint Tahini Sauce

INGREDIENTS
1/4 cup tahini (ground sesame paste)
3/4 of small lemon, juiced
2 tsp Dijon or stone ground mustard
2 tsp honey
2 tsp fresh mint leaves, chopped
1 tbsp extra virgin olive oil
2 – 4 tbsp water, as needed*
Salt and black pepper to taste

DIRECTIONS
In a small bowl, add all sauce ingredients except for water. Mix well and add water as needed. See note below for the addition of water. Adjust seasonings with salt, pepper, and lemon until desired flavor is achieved.
*Note – depending on the consistency of your tahini, add water as needed to thin out the sauce mixture so that it is pourable.

Dukkah Spice Mix
INGREDIENTS
1/3 cup hazelnuts
1/3 cup sunflower seeds
2 tbsp sesame seeds
2 tbsp coriander seeds
2 tbsp ground cumin
2 tsp ground black pepper

Directions
In a medium sauté pan over medium heat, toast the first 4 ingredients until lightly golden brown and aromatic. Allow ingredients to cool. Transfer to a food processor or spice grinder. Blend until slightly coarse. Add cumin and black pepper and blend one more time to incorporate. Pour into a glass jar and store in the fridge. Makes 1 cup.

Wild Rice Macro Glow Bowl2

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Quick & Easy Meal Prep Burrito Bowls by ‘Stirmaker’ Lizzie

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I finally got on the meal prep train and I don’t think I’ll ever look back. I have designated Sunday as my meal prep day, since I also do my grocery shopping then, and it’s easiest for me to just do it all at once. I find that setting up a routine and folding it into your schedule is the best way to ensure you will actually do it. It takes a little but of time up front (for me about 2 hrs on Sun) but saves so much time (and money!) during the week! I actually look forward to my work lunches now and am not tempted to eat out, or make unhealthy choices. I love being able to just grab my lunch from the fridge and go! Once you get used to committing yourself to a couple hours a week you will see that it makes a world of difference. For containers, I prefer glass, and found these on Amazon, but there are lots of options out there.

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When it comes to recipes I have found that rice is one of my favorite bases to use because it’s so easy to make a big batch and it holds up throughout the week. These burrito bowls are the best because they are SO easy and so delicious! I use Della light brown basmati because it has a mild flavor and gives me the protein an fiber I am looking for in my daily diet. It’s my go-to rice for most of my recipes. My personal tip for meal prepping is to turn on some good tunes, pour yourself a glass of wine, and make it fun! I promise, the time will go by quicker than you think and you’ll find yourself actually looking forward to it!

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Meal Prep Burrito Bowls 

Makes about 4 Servings

INGREDIENTS

2 Cups Yoga Long Grain Brown Rice

Chicken, cooked and shredded

1/2 Red Pepper, sliced into thin strips

1/2 Yellow Pepper, sliced into thin strips

1/2 Orange Pepper, sliced into thin strips

½ Yellow, sliced into thin strips

Black Beans, drained and rinsed

Frozen Corn, rinsed

Salsa, to taste

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DIRECTIONS

  1. Cook rice as directed, in rice cooker, or stove top
  2. In a large skillet, add olive oil, heat, add chicken. Add salt and pepper to taste and other desired seasonings. Cook over medium-high heat for 5-6 minutes or until no longer pink. Set aside. Allow to cool.
  3. In the same skillet, sauté peppers, garlic, onions until crisp-tender, add more oil if needed, remove from skillet, and set aside.
  4. Shred chicken. Drain and rinse black beans. Rinse corn
  5. Arrange bowls: Distribute rice evenly between 4 microwave safe containers, then chicken, beans, peppers & onions, corn, beans, and salsa. Refrigerate for up to 4 days. Reheat and enjoy!

Note: These bowls will stay good in the fridge for up to 5 days *

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Healthy Meal Prep- Burrito Bowls2 | Della Rice

Della_Stirmaker_Kate

Chicken Gyro Lemon Zest Rice Salad by ‘Stirmaker’ Kate

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As soon as I opened the bag of Lemon Zest rice, I was struck by the bold flavors of lemon and oregano and knew that this rice would pair beautifully with Greek flavors.  Specifically, I thought of a longtime favorite recipe of mine, Chicken Gyros with Tzatziki Sauce.  When I took the first bite of the rice salad, I knew my instinct was spot on.  The lemon and oregano flavors pair beautifully with the feta and mint in the salad.  The other spices in the rice add a nice depth of flavor without having to empty your spice rack.

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Using rice instead of pita not only makes the dish gluten free, but also it keeps my hands clean, since I can never seem to eat a gyro without making a mess!  And another benefit of the rice salad format is that as the weather gets warmer, it makes for the perfect dish to bring to a picnic or BBQ.  I’m looking forward to eating this on the beach this summer as part of a dinner picnic!

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Chicken Gyro Lemon Zest Rice Salad

INGREDIENTS

Chicken

1 pound boneless, skinless chicken breast

zest and juice of half a lemon

1 large clove of garlic, minced

¼ teaspoon salt

¼ teaspoon paprika

¼ teaspoon dried oregano

Tzatziki sauce

¼ cup plain 2% Greek yogurt

¼ cup light sour cream

½ cup cucumber, seeded and diced

1 teaspoon lemon zest

1 teaspoon fresh lemon juice

Rice salad

1 tablespoon olive oil, divided

1 medium yellow onion, diced

1 green pepper, seeds and ribs removed, diced

2 large cloves of garlic, minced

½ teaspoon dried oregano

1 cup Della lemon zest rice

1 plum tomato, diced

1/2 cup feta cheese, crumbled

1 cup purple cabbage or crunchy lettuce, diced

1/4 cup raw red onion, minced

a few fresh mint leaves, torn into small pieces

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DIRECTIONS

  1. Cook the rice according to the package directions.
  2. Trim the chicken and cut it into 1” (2.5 cm) cubes. In a medium bowl, combine the lemon, garlic, and spices then toss the chicken strips in the spice mixture to coat them. Let the chicken rest in the refrigerator while you prepare the rest of the ingredients.
  3. In a medium bowl, combine all of the ingredients for the tzatziki sauce and stir well to combine thoroughly.
  4. Put 2 teaspoons olive oil in a large skillet and heat over medium. Add the chicken to the pan and cook for about 5 minutes, turning frequently, until the pieces are cooked through. Transfer chicken to a medium bowl and cover bowl with a plate to keep chicken warm.
  5. Add the remaining teaspoon olive oil to the same large skillet. Sauté the yellow onion and green pepper for about 3 minutes, until soft. Add the garlic, oregano, and cooked chicken and cook, stirring constantly, for about 30 seconds, until garlic is fragrant and chicken is hot.
  6. Combine everything but the tzatziki sauce in a big bowl and stir to combine. Serve warm, at room temperature, or cold. Pass the tzatziki sauce separately.

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Chicken Gyro Lemon Zest Rice Salad

Della_Stirmaker_Aly

Vegan Sweet Potato Kale Coconut Korma Featuring Della’s NEW Basmati with Caramelized Onion Rice by ‘Stirmaker’ Aly

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“I live in beautiful Colorado with my husband, daughter, and two muppet-like goldendoodles. Plus, we’re expecting a new baby any day now! Life is busy as parent and while running a small photography business, so easy-to-make meals that turn into great leftovers are usually the recipes that win out in our house. Bonus points, if it’s something my toddler would enjoy! As a vegetarian, I always count on colorful and fresh ingredients to inspire me to make flavorful dishes that leave everyone full and nourished.”

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The night before making this dish, I had just dined at an Indian food restaurant I’d never tried before. The Navratan Korma was delicious! In between trips to the buffet, my dinner date and I recalled all the great homemade Indian food meals we had eaten at the houses of friends, yet neither of us had ever ventured to create an Indian dish ourselves. Our conversation left me feeling inspired to make a dish that had those delicious creamy, curry flavors while including some plant-based protein… and most importantly, could be whipped up in an hour or less. As much as I love the “help” of my toddler at meal times, I know that I can count on the clean-up lasting twice as long as the actual cooking when she joins me in the kitchen. This recipe embraces the delicious tried and true combination of sweet potatoes and kale, and kicks up the protein factor a notch with the addition of raw cashews and navy beans. Don’t forget your vegan butter! That warm naan just isn’t the same without it. Enjoy!

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Hearty Vegan Sweet Potato and Kale Coconut Korma

Serves: 3-4

INGREDIENTS:

4 cups cooked Della Basmati Caramelized Onion Rice, cooked as directed

1 tbsp coconut oil

1 yellow onion, finely chopped

4 cloves of garlic, minced

1 tbsp grated ginger

4 oz tomato sauce

2 tbsp curry powder

1 tsp garam masala

13.5 oz can lite-coconut milk

2 medium sweet potatoes, diced

¾ cup raw cashews

2 cups chopped kale

15 oz can navy beans

Salt, to taste

Handful of cilantro, chopped

3-4 pieces of naan and your favorite vegan butter

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DIRECTIONS:

Using a rice maker, or directions on package, prepare Della Caramelized Onion Rice. While rice is cooking, heat large skillet, then add coconut oil, onion, garlic and ginger. Cook over medium-high heat, stirring frequently, for 5 minutes. Add tomato sauce, curry powder, garam masala, coconut milk, sweet potatoes and cashews. Let simmer for 20 minutes. When the sweet potatoes are nearly soft, add kale and navy beans and let cook for an additional 5-10 minutes. Prepare naan as directed. Serve over Della Caramelized Onion Rice, top with chopped cilantro and salt to taste. Serve with warm naan.

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VeGan Sweet Potato Kale Coconut Korma | Della Rice

Della_Stirmaker_Kate

Meet ‘Stirmaker’ Kate + Fresh, Wintry Citrus Rice and Quinoa Salad

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“A New England girl at heart, I love to mark the changing seasons in my kitchen with recipes that include fresh, seasonal fruits, vegetables, and ingredients. I started my recipe blog Tasty Seasons so that I could share these recipes with others. When I’m not in my kitchen, I love to ski in the winter and play in the ocean in the summer.”

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One of the things I like best about this Wintry Citrus Rice and Quinoa Salad is how bright it is, both in taste and appearance. At a time of year when the days can be a bit gray, the vivid colors of this salad are a welcome break. I like to use a mix of bright naval oranges and deep red blood oranges to maximize the sunshine-on-a-plate effect.

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My other favorite thing about this salad is how quick and easy it is to put together. Onion and red pepper get a quick sauté before adding the basmati rice and quinoa blend. While that’s cooking, I slice a few oranges and get the toppings ready to go. Once the rice is done, everything comes together in a beautiful and filling salad. Sometimes I will add sliced chicken or a bit of salmon while other times I prefer to keep it vegan and just enjoy the happy medley of flavors in the salad.

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Wintry Citrus Rice and Quinoa Salad 

Serves 3-4

INGREDIENTS

1 tablespoon olive oil

1 small yellow onion, diced

1 red bell pepper, seeded and diced

1 cup Della Basmati and Quinoa

1 ½ teaspoons sweet paprika

2 cups (16 fl. oz.) low sodium vegetable broth

a few dashes of hot sauce

3 tablespoons extra virgin olive oil

Zest of 1 medium naval orange

Juice of 1 medium naval orange

4 oranges (I like a mix of naval and blood oranges)

½ cup thinly sliced scallions

½ cup sliced almonds, toasted

¼ cup dried cranberries

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DIRECTIONS

  1. In a heavy-bottomed pot large enough to cook the rice, heat the tablespoon of olive oil over medium heat. Add the onion and bell pepper and sauté for a few minutes, stirring occasionally, until the vegetables begin to soften. Add the rice, paprika, broth, and hot sauce. Stir, bring to a boil, cover, and turn down to simmer for 20 minutes, until the rice is cooked.
  2. In a small jar with a tight fitting lid, combine the extra virgin olive oil, zest, and orange juice. Cover and set aside.
  3. Cut both ends off of 1 of the oranges and stand the flat end on a cutting board. Using a sharp knife, cut the peel and white pith away from the orange. Turn the orange on its side and slice into discs (see photos). Repeat with the other 3 oranges.
  4. When the rice is cooked, shake the dressing then pour over the rice. Stir to coat the rice. Transfer to a serving plate or bowl. Top with the orange slices, scallions, almonds, and dried cranberries. This salad is delicious warm, room temperature, or cold.

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Wintry Citrus Rice and Quinoa Salad | Della Rice