Tag Archives: Walnut

Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts

Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts
Serves 6
Thanks to chef and cookbook author Robin Asbell for this healthful, seasonal recipe that is sure to find its way to your dinner table this fall. Take a break from your usual mashed potatoes or yams and try this sweet and savory treat instead. Want to learn how to prepare more delicious, whole grain recipes and jump start a healthier diet? Join Robin for her 2 classes at The Cook's Warehouse on November 5 and November 7, both featuring recipes from her new cookbook, The Whole Grain Promise. From breakfast to dessert, you'll learn how to cook and enjoy more whole grains.
Write a review
Print
Prep Time
25 min
Cook Time
1 hr 30 min
Total Time
1 hr 55 min
Prep Time
25 min
Cook Time
1 hr 30 min
Total Time
1 hr 55 min
Ingredients
  1. 3 cups water
  2. 1 cup wild rice or a rice blend
  3. 1 pound sweet potato, cubed (4 cups)
  4. 4 tablespoons extra-virgin olive oil, divided
  5. 1/2 cup fresh parsley leaves, chopped
  6. 2 large scallions, chopped (white and green parts)
  7. 2 medium ripe pears, cored and chopped
  8. 1/4 cup freshly squeezed lemon juice
  9. 2 tablespoons Grade B maple syrup
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon freshly ground black pepper
  12. 1/2 cup walnut pieces, coarsely chopped
Instructions
  1. First, cook the wild rice. Truly wild rice and cultivated wild rice have very different cooking times. Add the water to a 2-quart pot and bring to a boil. Add the rice and return to a boil, then reduce the heat to a simmer and cover the pot. For hand-harvested wild rice, start checking in 20 minutes. Cultivated rice may take 45 minutes to 1 hour. When the rice is tender and just starting to split apart at the ends, drain well. Let cool.
  2. Preheat the oven to 400°F. On a large sheet pan, toss the sweet potatoes with 1 tablespoon of the olive oil. Roast for 20 minutes, stir, and then roast for 10 minutes more, depending on the size of your cubes. When the cubes are easily pierced with a paring knife, they are done. Let cool to room temperature.
  3. In a large bowl, combine the wild rice, sweet potatoes, parsley, scallions, and pears. In a small bowl, whisk together the remaining olive oil, lemon juice, maple syrup, salt, and pepper. Pour the dressing over the wild rice mixture and toss to coat.
  4. Serve topped with walnuts.
  5. Keeps for 2 to 3 days, tightly covered, in the refrigerator. If you want to store it longer, wait to chop the pears until just before serving.
Notes
  1. Reprinted with permission from The Whole Grain Promise © 2015 by Robin Asbell, Running Press, a member of the Perseus Books Group.
  2. Photo © 2015 by Steve Legato
Adapted from The Whole Grain Promise
Adapted from The Whole Grain Promise
Cooks Recipes http://recipe.cookswarehouse.com/

Warm Oat Berries with Walnut and Gorgonzola

Warm Oat Berries with Walnut and Gorgonzola
Serves 4
Looking for a side dish this fall that's both hearty and healthy? Ancient Grains expert Maria Speck has shared this delicious recipe from her first cookbook, Ancient Grains for Modern Meals. She returns to The Cook's Warehouse on October 14 for a cooking class that features recipes from her new title Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well - see details and register here. Your registration includes a copy of Simply Ancient Grains ($27.50 value). Serve this inviting dish with grilled or pan-fried steak or tuna, or offer it with simple sauteed greens such as spinach or chard.
Write a review
Print
Prep Time
20 min
Cook Time
1 hr 25 min
Total Time
1 hr 45 min
Prep Time
20 min
Cook Time
1 hr 25 min
Total Time
1 hr 45 min
Oats
  1. 11/4 cups water
  2. 1 cup whole oat berries (oat groats)
  3. 1/8 teaspoon fine sea salt
To Finish
  1. 1 tablespoon extra-virgin olive oil
  2. 1/2 cup coarsely chopped walnuts
  3. 3 teaspoons chopped fresh thyme
  4. 1/2 cup coarsely chopped pitted green olives
  5. 1/4 teaspoon fine sea salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 2 teaspoons red wine vinegar
  8. 3/4 cup crumbled Gorgonzola or other mild blue cheese (3 ounces)
Instructions
  1. To prepare the oats, bring the water, oat berries, and salt to a boil in a small saucepan. Decrease the heat to maintain a simmer, cover, and cook until the oats are tender but still slightly chewy, 30 to 40 minutes. Remove from the heat, cover, and set aside to steam for 10 to 15 minutes if you have time. Drain any remaining liquid.
  2. To finish, heat the olive oil in a 10-inch skillet over medium heat until shimmering. Add the walnuts and 2 teaspoons of the thyme and toast, stirring frequently, until fragrant, about 3 minutes. Decrease the temperature if the walnuts darken too fast. Add the oats, olives, salt, and pepper. Cook, stirring, until heated through, about 2 minutes. Taste and adjust for salt and pepper (keeping in mind that olives can be salty). Sprinkle with the vinegar and remove from the heat. Briskly stir in 1/2 cup of the cheese until it just starts to melt. Top with the remaining 1/4 cup cheese, sprinkle with the remaining 1 teaspoon thyme, and serve right away.
Notes
  1. To get a head start: Make the oats, as in step 1, ahead (see page 23).
  2. to vary it: Use 21/2 cups cooked Kamut or soft wheat berries if you can’t find whole oat berries (for cooking instructions, see page 25).
  3. Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
  4. Photo credit: Sara Remington © 2011
Adapted from Ancient Grains for Modern Meals
Adapted from Ancient Grains for Modern Meals
Cooks Recipes http://recipe.cookswarehouse.com/