Wednesday, July 4, 2012

Recipe of the Week: Easy Kebabs with Wild Rice Salad

Easy kebabs are made with cubes of chicken breasts and sirloin steak you marinate in olive oil, a dash of salt and pepper, and fresh herbs like rosemary and oregano, and whatever hardy vegetables you have on hand. We used onions, red and yellow peppers, and a tomato for this particular dinner, but zucchinis and mushrooms would be great additions too. This is a quick to prepare recipe that is healthy, hearty, and packed full of proteins and vitamins.

We bought these beautiful ruby red currants at the Farmers Market. Since red currants have a tart and subtle citrusy flavor, they worked well as substitutes for dried cranberries in our wild rice salad side. 

Wild Rice Salad with Fresh Currants and Herbs

1 cup wild rice
2 cups chicken broth
1 tbsp organic coconut oil
1 tbsp cilantro, chopped
1 tbsp fresh thyme
1/2 cup fresh currants
pepper, to taste
salt (optional)

Bring chicken broth, wild rice and coconut oil to a boil, reduce heat to low, cover and simmer for 45-50 minutes. Remove from stove, and let rice sit covered for an additional 10 minutes before fluffing it with a fork. Cool rice to room temperature.
In a medium-sized serving bowl, mix rice, thyme, cilantro, salt and pepper together. Top with currants.

p.s. the awesome Kris Busch made my beautiful purple plate in the top picture.

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