Thursday, November 21, 2013

Blueberry Bonanza {Part 2} Wild Rice with Blueberries and Balsamic


Everything is coming up blueberry and we are having a blast!  In the last blog post, I told you about the Blueberry Brie Tartlets I made as an appetizer for a holiday party.  

This time the blueberry bonanza continues with a side dish aptly named Wild Rice with Blueberries and Balsamic. The rice goes wild (as will your guests) when paired with toasted pecans and sautéed blueberry, balsamic and garlic.

The blueberry’s beautiful blue hue (try saying that 5 times fast!) adds a sunny, cheery brightness on an otherwise dreary, wintery day.

Stop back by early next week to see what's coming up blue with the final installment of our Blueberry Bonanza!
until next time...
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Update (Jan 2014): I am so excited to share the news that this recipe won 2nd place in the Blueberry-Balsamic category of the contest sponsored by the U.S. Blueberry Council. Many thanks to the U.S. Blueberry Council and big congrats to the other winners! Click here for the full list of winning recipes

Wild Rice with Blueberries and Balsamic

Ingredients
  • 1 pkg. (8 ounce) wild rice (ours a kamut and wild rice blend given at the Food Media Forum)
  • 1/4 cup pecans, (MO Northern Pecan Growers, Nevada, MO)
  • 2 tsp. olive oil
  • 2 cloves garlic, finely chopped
  • 3/4 cup blueberries, fresh or frozen, ours from Shirks Country Market
  • 1 Tbsp. balsamic vinegar
  • salt and black pepper to taste
  • about 1/4 cup scallions, chopped
Directions

  1. Cook wild rice according to package directions using either water or vegetable broth (preferred).
  2. Meanwhile, heat pecans in a dry skillet to lightly toast, being careful not to burn, about 2 minutes. Set aside to cool.
  3. In a small skillet, heat olive oil on medium heat and sauté garlic for almost 1 minute; add blueberries, cook for 1 min on low heat, then add balsamic; allow to mixture reduce and cook down about another 5 minutes.
  4. Toss rice, blueberry balsamic and pecans; season with salt and pepper to taste and garnish with a sprinkle of scallions.


6 comments:

  1. I love wild rice and love that you paired blueberries with it!

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    Replies
    1. hey thanks Jessica. This recipe is certainly a keeper :)

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  2. i was looking forward to "part two" of the blueberry posts, and you didn't dissapoint! I love the flavors in this salad, and isn't that kamut blend we got at the FMF delicious? I loved it. wonderful idea to pair it with all these good things.

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    Replies
    1. Aw thanks Shanon! I agree- I want more, more, MORE of the kamut/wild rice blend! I've gotta find out where the FMF gals got it!

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  3. Hey Hey!! Just found out this recipe won 2nd place in the US HIghbush Blueberry Council Blogger Recipe Contest!! I guess I can now officially call it an award winning recipe!! :)

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  4. Hey blueberry winner buddy :D that sounds delicious! Do you eat it on it's own? I'm envisioning some lamb chops to go with it. Maybe because I've been craving lamb for the past ten days like crazy :D but it sounds really good and I will definitely be trying this out!

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