I think it imperative to start with the simple cooking instructions for wild rice as the salad above calls for the rice to be already cooked so you can get to mixing the ingredients, chilling and most importantly eating.  All the prep for this recipe can easily be accomplished while the rice is cooking. Wild rice is actually not rice at all, its a long grain from wild marsh grass however, its nutritious and these days its cultivated in California (Yay for local!) Minnesota and Wisconsin.  Wild rice can be found in the bulk sections of these local Berkeley and San Francisco stores; Whole Foods,  Berkeley Bowl and Rainbow Grocery.

BASIC STEAMED WILD RICE

INGREDIENTS

1¼ Cups Wild Rice

3¾ Cups Water

INSTRUCTIONS

1.  Place the rice in a fine mesh strainer and rinse well under cold running water to clean

2. Place the rice and measured water into a medium saucepan with a tight fitting lid and bring to a boil over high heat.  Cover and reduce the heat to low.  Simmer undisturbed until the rice has absorbed most of the water and the grains have swollen (some may split apart to show their white pith, this is fine and actually having the bulk of the grains split will give you a less chewy texture and more even cook throughout the rice).  About 35-55 minutes (generally the longer and darker the grains are the longer the cooking time will be). If some liquid remains after the rice is don, drain it off.  Fluff the rice and cook, uncovered, over low heat for about a minute to let any excess liquid evaporate, about 1 minute.

Flavors of Summer

Ingredients

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups fresh corn kernels (cooked)
• 1 avocado – peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 medium tomatoes, chopped (Early girls are perfect right now)
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro

Directions

1. Start by making the dressing by placing the lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2. Shuck and clean corn and boil for 10 minutes, rinse with cool water and shave the kernels off the cob.
3. In a salad bowl, combine beans, corn,  bell pepper,  green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing.
4. Lastly add in the avocado and tomatoes tomatoes and stir to coat and then serve.

Nutritional Information

Black Bean And Corn Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 391

Total Fat: 24.5g

Cholesterol: 0mg

Sodium: 830mg

Total Carbs: 35.1g

Dietary Fiber: 12.2g

Protein: 10.5g

Ingredients:

• 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 2 tbsp white-wine vinegar
• 2 tbsp chopped shallots
• 1 cup (2 sticks) Unsalted butter, cut into 16 equal pieces, chiled
• zest of 1 orange
• 1 tsp chopped freshly ground black pepper, to taste (for sauce)
• 16 large sea scallops (2 lbs)
• canola or safflower oil for brushing
• salt and freshly ground black pepper to taste (for scallops)

Serves:  4

1. The sauce:  Bring the wine, vinegar, and shallots to a boil in a small saucepan over high heat.  Cook until the liquid has reduced to 2 tablespoons, about 10 minutes.  Reduce the heat to very low.  Whisk in he butter, one piece at a time, until each piece is almost incorporated into the sauce, before adding the next one.  Te butter should soften into an ivory sauce – it should not melt.  Occasionally pull the saucepan off the burner to keep an eye on the heat.  You should finish mixing he butter into the sauce within a couple of minutes.  Stir in the the orange zest and the tarragon, and season with salt and pepper.  Set the saucepan into  a skillet of very hot, though not simmering, water, to keep warm for up to 30 minutes.
2. Lightly brush the grill grate with oil.  Sparingly brush the scallops with the oil, and season with salt and pepper.  Place the scallops over high heat  and cover.  Cook until the undersides are seared with grill marks, about 2 minutes.  Turn, cover, and sear the other sides, about 2 minutes more.  Move the scallops to the cooler area of the grill, and cover.  Grill until the scallops feel firm when pressed, about 3 more minutes.
3. Spoon equal amounts of the sauce on 4 dinner plates.  Top each with 4 scallops and serve.

Like shrimp, sea scallops need very little time on the grill.  Unlike shrim, they don’t need deveining, though if you buy scallops whole, they may require shucking (less commonly purchased this way).  Regardless, grilled sea scallops are worth the effort. They are best served moist, nearly raw in the center , and nicely seared, which means they should only be on the grill about 7 minutes.  The sauce will add a nice bit of complexity by bringing in the bitter-citrus notes that mesh so nicely with the aromatic tarragon.

As spring has arrived and summer is just around the corner try this delicious recipe when you fire up your grill next!Sea Scallops

(adapted from Kingsford Complete Grilling Cookbook)

Vanilla Spice Oatmeal

Ingredients

• 3 1/2 cups water
• 1/4 teaspoon salt, optional
• 2 cups old-fashioned oats
• 1/2 cup raisins
• 1/2 cup walnuts, coarsely chopped, optional
• 1/4 teaspoon vanilla extract
• Pinch nutmeg
• 2 tablespoons dark brown sugar, plus more, to taste
• 1 cup lowfat milk, divided
• 1/8 teaspoon ground cinnamon

Directions
In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.

In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.

When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.

Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon

Copyright Ellie Krieger, All rights reserved.

Strawberry & Mozzarella Salad

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
• 1 8-ounce container of strawberries, hulled and sliced
• 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
• 1/4 cup fresh basil leaves, cut into ribbons

Directions

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.

Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

Nutrition Info

Calories 150; Total Fat 12 g; (Sat Fat 3.5 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 6 g; Carb 7 g; Fiber 2 g; Cholesterol 15 mg; Sodium 320 mg

Excellent source of: Vitamin A, Vitamin C

Good source of:Protein, Vitamin K, Calcium, Manganese

Copyright Ellie Krieger, All rights reserved