Dana's Kitchen

Ingredient: Carrots

  • Wild Rice with Mushrooms, Cranberries, and Chestnuts

    Wild Rice with Mushrooms, Cranberries, and Chestnuts Recipe
    Marcus Nilsson
    Active Time
    1 HR 10 MIN
    Total Time
    1 HR 30 MIN
    Yield
    Serves : 6 to 8
    By Alecia Moore and Robbie Grantham-Wise

    November 2019

    With just enough cranberries in each bite to balance out the earthiness in the rice blend and mushrooms, this rice salad can be served warm or at room temperature.

    Ingredients

    • 1 1/2 cups uncooked wild rice blend (such as Lundberg) (about 9 ounces)
    • 2 3/4 cups chicken broth, divided
    • 2 bay leaves
    • 1 1/2 teaspoons kosher salt, divided
    • 3 tablespoons olive oil, divided
    • 2 leeks, trimmed, halved lengthwise, and finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 2 shallots, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 teaspoons finely chopped fresh sage
    • 1 teaspoon fresh thyme leaves
    • 1 pound fresh wild mushrooms, cut into large pieces
    • 1 cup unsweetened dried cranberries
    • 1 cup roasted and peeled whole chestnuts (such as Gefen), or toasted pecans, chopped
    • 1 tablespoon white truffle oil, optional
    • Fresh sage leaves, for garnish

    How to Make It

    Step 1

    Stir together rice, 2 1/2 cups chicken broth, bay leaves, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high. Reduce heat to low, cover, and simmer until liquid is absorbed, 40 to 45 minutes. Remove from heat, and let stand, covered, until rice is tender, about 10 minutes. Fluff with a fork, and set aside.

    Step 2

    While rice cooks, heat 2 tablespoons oil in a large skillet over medium. Add leeks, carrots, celery, shallots, and garlic, and cook, stirring occasionally, until leeks are crisp-tender, about 8 minutes. Add chopped sage and thyme leaves, and cook, stirring constantly, until fragrant, about 1 minute. Add mushrooms and remaining 1 tablespoon oil, and cook, stirring often, until mushrooms are tender and lightly browned, 10 to 15 minutes. Transfer mushroom mixture to a large bowl; fold in wild rice, cranberries, chestnuts, remaining 1/4 cup chicken broth, remaining 1 1/4 teaspoons salt, and, if using, truffle oil until well mixed. Transfer to a serving dish, and top with sage leaves.

    Make Ahead

    This rice salad can be made 2 days ahead and refrigerated. Bring to room temperature and garnish with sage just before serving.

  • Chickpea and Salami Salad Cups with Pickled Vegetables

    Chickpea and Salami Salad Cups with Pickled Vegetables
    Victor Protasio
    Active Time
    1 HR 15 MIN
    Total Time
    1 HR 35 MIN
    Yield
    Serves : 4 to 6

    By Taylor Thornhill

    August 2019

    Inspired by a salad that his mother made every year for the holidays, chef Taylor Thornhill, of Bateau in Seattle, calls this recipe the “pantry salad.” It can lean on a well-stocked refrigerator, coming together in minutes or, with some quick pickling, about an hour, making it perfect for weeknight dinners or effortless dinner parties. A combination of jarred preserved vegetables, creamy canned chickpeas, and quick-pickled mushrooms bring sweet, hearty, earthy flavor to balance the milky mozzarella and rich diced salami. Little Gem lettuce cups essential here; they ground the acidic, spicy flavors of the salad and add a hydrating crunch. Thornhill also encourages home cooks to take creative license as the seasons, and pantry shelves, change. Try swapping aged provolone for the mozzarella or cauliflower or romanesco for the dilly beans.

    Ingredients

    MARINATED MUSHROOMS

    • 1/4 cup extra-virgin olive oil, divided
    • 2 1/2 pounds fresh button mushrooms, cleaned and stems trimmed
    • 1 1/2 teaspoons kosher salt, or to taste, divided
    • 1 cup dry white wine
    • 1/2 cup Champagne vinegar

    VINAIGRETTE

    • 1/2 cup red wine vinegar
    • 3 1/2 teaspoons Dijon mustard
    • 1 small garlic clove, smashed
    • 2 teaspoons nutritional yeast
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon black pepper
    • 1/2 cup extra-virgin olive oil

    SALAD

    • 1 (15.5-ounce) can chickpeas, drained and rinsed
    • 10 ounces salami, cut into 1/2-inch cubes (about 2 cups)
    • 8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
    • 3/4 teaspoon kosher salt, or to taste
    • 4 to 6 heads Little Gem lettuce, leaves separated
    • 1/2 cup pickled carrots (such as Tillen Farms), cut into 2-inch pieces
    • 1/2 cup dilly beans (such as Tillen Farms), cut into 2-inch pieces
    • 1/2 cup pickled red onions (see Notes)

    How to Make It

    Step 1    Make the marinated mushrooms
    Heat 2 tablespoons oil in a large skillet over medium-high. Add half of the mushrooms; cook, stirring occasionally, until lightly browned and slightly softened, 6 to 8 minutes. Sprinkle with 1/4 teaspoon salt, and cook, stirring occasionally, until liquid starts to seep out of mushrooms and a paring knife inserted in stem meets some resistance, about 3 minutes. Transfer mushrooms to a plate. Repeat procedure with remaining 2 tablespoons oil, remaining half of mushrooms, and 1/4 teaspoon salt.
    Step 2    
    Return all mushrooms to skillet over medium-high, and cook, stirring often, until mushrooms have released most of their moisture, about 4 minutes. Stir in wine and vinegar. Bring to a boil over high. Boil, stirring occasionally, until liquid is reduced by slightly more than half, 10 to 12 minutes. Season with remaining 1 teaspoon salt or to taste. Transfer mixture to a large bowl; refrigerate, uncovered, until cool, about 30 minutes. Drain mushrooms before using; discard liquid.
    Step 3    Make the vinaigrette
    Combine vinegar, Dijon, garlic, nutritional yeast, salt, and pepper in a blender. Process on high speed until blended, about 5 seconds. With blender running on medium speed, pour olive oil through center opening in a slow, steady stream, processing until creamy and smooth, about 40 seconds.
    Step 4    Make the salad
    Toss together drained marinated mushrooms, chickpeas, salami, mozzarella, and 1/2 cup vinaigrette in a large bowl. Season with salt. Stack lettuce leaves as needed to form cups, and divide evenly among 4 to 6 plates. Spoon mushroom mixture into lettuce cups; drizzle 2 tablespoons vinaigrette over each. Top salads evenly with pickled carrots, dilly beans, and red onions.

    Make Ahead

    Mushrooms may be marinated up to 4 days in advance; store covered and chilled in pickling liquid.

    Notes

    PICKLED RED ONIONS
    1 1/2 cups thinly sliced red onion
    1/2 cup water
    1/4 cup white wine vinegar
    1/4 cup fresh lemon juice
    1/4 cup granulated sugar
    2 teaspoon kosher salt

    Place onion in a medium-size heatproof glass bowl or jar, and set aside. Bring 1/2 cup water, vinegar, lemon juice, sugar, and salt to a simmer in a small saucepan over medium-high, whisking occasionally, until sugar dissolves. Remove from heat, and pour over onion, pressing onion to submerge in pickling liquid. Let cool; cover and chill until ready to use.

    Serve With

    Bright, red-fruited Barbera d’Asti.