Nutty Wild Rice Salad with Kiwifruit
and Red Grapes
2 1/2 cups Imagine Free-Range Chicken
Broth (or No-Chicken Broth)
1 cup wild rice
3 tablespoons lemon juice
2 teaspoons olive oil
2 teaspoons honey
2 kiwis, peeled and diced
1 cup seedless red grapes, halved
1 1/2 tablespoons toasted, chopped pecans
Place
broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to
low, and simmer, covered, for 45 minutes, or until tender. Drain excess
liquid, cover and let cool. Whisk together lemon juice, oil, and honey in
a small bowl until honey is dissolved. Season with salt and pepper. Place
cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add
dressing, and gently toss.
Makes 4 servings
Special thanks to: AllRecipes.com and Christine L. |
 |
Pumpkin Corn Chowder
2 C. onion, diced
2 C. green pepper diced
2 C. red pepper diced
1/3 C. jalapeno pepper diced
2 T. safflower oil
4 C. pumpkin peeled and cut into 1/2-inch cubes
2 T. garlic, minced
4 C. (1 quart) Imagine Organic Vegetable Broth
1 lb. cut corn (fresh or frozen)
1 T. chili powder
1 t. ground cumin
1/2 t. salt
1/4 t. black pepper
1 C. Soy Dream Beverage (Original flavor)
1/3 C. freshly chopped cilantro
1/4 C. freshly chopped parsley
In a large pot, saute the onion and all of the peppers in oil for 5 minutes to soften. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often. Add the vegetable broth and bring the mixture to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender. In a food processor (or blender) place 3/4 C. of the cut corn, add 1 C. of the cooking liquid from the pot, and process to form a chunky puree. Add the pureed mixture, the remaining corn, chili powder, cumin, salt, and pepper to the pot, and simmer the soup an additional 5 minutes. Add the remaining ingredients and stir well to combine.
Yield: 2 .1/2 Quarts
|
