Sunday, July 14, 2013

eat dillydilly: cranberry wild rice salad with sautéd artichole hearts {plus awesome berry glaze}

On the way home from Maker Faire back in May, we car travelers passed the time by creating a list of ingredients that would be fun to cook with. We decided to create an ingredient club of sorts where once a month, everyone prepares a dish or two utilizing two ingredients that were selected at random. Our first meeting was in early June in it was a blast!

The ingredients for our first meeting were cranberries and artichokes. Now, if we want to get super creative we can use both ingredients in a single dish but we don't have to. Say a future ingredient selection was sardines and peaches...I suppose that could work but I'm not sure I want to go there (though now the noggin is turning and thinking).

From classic artichoke dip, artichoke stuffed turkey breasts, and steamed 'chokes with cranberry hollandaise to cold potato soup with cranberry creme fraiche it was a food frenzy! The other folks in the group are pretty fancy in their cooking. Bread from scratch and all that jazz. I at first was super intimidated and tried to find fancy dishes but being that I am not a super fan of artichokes really I decided to figure out something I do like and make that is tasty and adaptable. I began with cranberries and thought of savory dishes and then it hit me...wild rice salad!

So that is what I made, a wild rice salad with sauteed artichoke hearts and cranberry cherry glaze. I don't have photos of the process but I an list the recipe below...have fun!

Wild Rice Salad with Sauteed Artichoke Hearts and Cranberry Cherry Glaze

1 cup cooked wild rice
1 cup cooked basmati rice
juice and zest from a small lemon
1 small red onion chopped
1/2 cup dried cranberries 
1 can of artichoke hearts (not marinated)
3-5 cloves of garlic crushed
olive oil
salt and pepper to taste

While rice is cooking, add a plug or two of olive oil to a heavy skillet and turn heat on medium. Add your crushed garlic and stir to incorporate into the oil. While keeping an eye on the temperature of the skillet, open and drain artichoke hearts. Squeeze out excess moisture with clean hands and coarsely chop. Add to hot skillet and stir until coated with oil and garlic. Continue sautéing until artichokes are somewhat browned. Set aside to cool.

Once rice is cooked pour into a large bowl. Stir to combine the two. Add juice and zest from a small lemon, chopped red onion, and cranberries. Stir until well combined. Add artichokes hearts, stir and taste. Add salt and pepper to taste if needed. Serve with a spoonful or two of cranberry cherry glaze.

Cranberry Cherry Glaze

1 cup brown sugar
1 cup no sugar added cranberry cherry juice
3-5 cloves of garlic, smashed
2 tablespoons cornstarch
pinch of salt

Combine ingredients into small saucepan and stir with a wooden spoon until the back of the spoon is coated. This glaze thickens up and resembles an orange glaze for orange chicken. We have used it on our rice salad, with pork chops, and as a sandwich spread. It would probably be even better with fresh or frozen cranberries for your Thanksgiving dinner!

1 comment:

  1. Sounds delist! Focusing on an anti- imflammatory diet to try to get over my ick but will look forward to this when I'm well!

    Have a great Sunday ;)