This is the perfect way to use up some leftovers, or some ingredients that might otherwise be tossed in the compost bin. That's how this recipe actually came about. One of my clients that I provide my personal chef services for had most of these ingredients that she was ready to pitch, but instead I turned them into lunch.
Serves 4
INGREDIENTS:
1 cup wild rice
1 3/4 cups of water
2 tablespoons olive oil
2 clementines peeled and cut into 1/2 inch pieces
3 celery ribs, rinsed and chopped
1/2 cup chopped pecans
1 small bunch baby spinach, chopped
1/4 cup chopped fresh parsley
1/4 cup classic vinaigrette
INSTRUCTIONS:
If you don't have left over rice you can always make some!
Add water, rice, oil, and a pinch of salt to a medium pot.
Bring to a boil, lower heat, cover and simmer until cooked el Dante, about 45 minutes and allow to cool.
Once cool, add in remaining ingredients and mix to combine.
Save remaining vinaigrette for another use.
CLASSIC VINAIGRETTE:
2 cloves garlic , crushed
1 small shallot, minced
1 tablespoon dijon mustard
2 lemons, juiced
1 tablespoon apple cider vinegar or white balsamic vinegar
Salt & pepper
1/2 cup olive oil
INSTRUCTIONS:
Add all ingredients except olive oil to a mason jar, tighten lid and shake to combine.
Add olive oil and shake vigorously until well combined.