strawberry shortCROOK!
who knew?
shocker
- that we are raising a tree hugger
- that elliot can practically count to ten
- that after 18 months of living here i hung something on the wall
happy to be....
another reason to love tia
1. Heat olive oil in skillet over medium heat until simmering. Rinse rosemary sprigs and cook about one minute - turning with tongs. Transfer to a paper towel lined plate and sprinkle w/salt. Let the oil cool and set aside
2. Dressing: Combine cranberries, pepper and vinegar in a small bowl. Let stand 15 minutes. Whisk in honey and the oil you reserved from heating the rosemary
3. Combine rice, nuts and green onions in a large bowl. Crush the Rosemary over cooked rice, add cranberry dressing and toss.
4. Chill. (I usually can't wait and have a bowl immediately). Gets even better the next day so, is a great salad to make ahead
even jon liked this salad....
"it's different and totally you.
if i am not in the mood for pizza or a burrito i would choose this."
.
but a little warning...the wild rice can play tricks on you
and if you forget that you made some wild rice,
you might freak out
and think your dishwasher is being overtaken by bugs!