Lemon Veggie Wild Rice

Well, it’s officially autumn here in Portland! The leaves are falling, the skies are grey, and it’s been raining a good amount. Autumn makes me want warm food, a hot fire, and a good book. Since I keep my pantry well stocked with yummy grains and non-perishables, I often buy a bunch of veggies to sauté together which I throw on top of rice or lentils or whatever else Fred Meyer’s organic bulk section is stocking. I decided to mix it up a little bit the other day and stumbled into this yummy new dish I’ll be cooking up for years to come. I brought it to my first-cousin-once-removed-in-law’s uncle’s 76th birthday (sometimes it’s easier to simplify familial relationships). I was pleasantly surprised by how delicious this simple dish is! Give yourself some time in the kitchen to get everything going, but then pop it into the oven and socialize until it’s time to eat. Covered after removing from the oven, this will stay plenty hot for 30-40 minutes, so it really is great for taking to a friend’s house or to make ahead for your own gathering!

Lemon Veggie Wild Rice | Land of Laurel

Lemon Veggie Wild Rice

Serves 6-8 as main dish and 12-14 people as a side.

Ingredients

1.5 cups organic, tri-color wild rice

2 cups organic vegetable broth

1.75 cups water

1/2 stick butter or 2 tablespoons olive oil

5 small, organic carrots

4 stalks organic celery

1 small onion (I used a yellow onion, but a red onion would taste amazing in this!)

1 medium, organic leek

6-8 leaves sliced, fresh sage

1 tablespoon fresh thyme

1/3 cup chopped, fresh parsley

3/4 cup dried cranberries

3/4 cup toasted sliced almonds

1 organic lemon

1/4 teaspoon salt

1/2 teaspoon pepper

feta cheese to sprinkle

Lemon Veggie Wild Rice | Land of Laurel

Recipe

 

Start by putting the rice, broth and water in a medium sized pot over high heat, bring to boil, then reduce heat to medium-low and allow to simmer for 20-30 mins until water is absorbed. Melt butter (or heat oil) over medium heat in 4 quart dutch oven (or other large oven safe vessel). Chop carrots and celery and add to pot with butter, sauté for 5-1o minutes, stirring frequently. Pre-heat oven to 350° F. Chop leek, and onions and add to carrot celery pot, sauté together ten minutes, stirring frequently. Test rice, it should be soft with a slight crunch. Once rice is cooked, turn off heat on both pots and add rice to sautéd veggies. Add cranberries, salt, pepper, sliced almonds, and the grated rind and juice of one lemon. Stir together, cover with lid, and place in oven. Bake for 40 minutes. Remove lid, and let rest for ten minutes, then serve sprinkled with feta cheese.

 

Let me know if you try making this! It’s perfect for a fall night, but the easily found ingredients make it a dish that can be served year round.

 

Mango Mint Salad

I’m sharing another recipe from the dishes I served at my birthday party today! Remember the spread? The colorful crostini? Here is something equally simple that you can totally make ahead of time! Boom! Easy! My favorite.

 

Party Food | Land of Laurel

 

I’ve always just loved mangos. My mom always gave them to us during the summer when I was little. She’d cut them up into little “porcupines” as we called it and we’d use our teeth to scrape off chunks of the delicious fruit, the juices running down our chins until we were sticky messes. Don’t worry, this recipe isn’t anywhere near that messy.

 

My favorite way to cut mangos — for this recipe and just for eating in general– is to slice the mango on either side of the pit. You should end up with 3 pieces, each about one-third the size of the mango, the pit piece being the smallest. Take each side and slice a grid into the flesh of the fruit with your knife. Then use your fingers to push on the peel side of the piece of fruit until it’s “inside-out” and looks like a series of rectangular projections on a hillside (or a porcupine!). Then use your knife to slice off the projection fruit flesh.

 

This Mango Mint Salad is easy, peasy. It requires only three ingredients and can be whipped up in a few minutes. It’s a great use for slightly over-ripened mangos and can be stored in the fridge for a few days, then brought to room temperature, before serving. It’s great for a side dish at lunch or breakfast. It’s a great dish to bring to a barbecue on a hot summer day. With organic mangos at Berkeley Bowl selling at 10 for $5.00 in the summers, I’m guaranteed to make this dish another half dozen times this season alone!

 

Mango Mint Salad | Land of Laurel

 

MANGO MINT SALAD

Serves as a side dish for 4-8 people

Ingredients:

4 – Organic Mangos

3 – Organic Limes

15-20 – Medium-Sized Organic Mint Leaves (freshly plucked from the stem)

 

Instructions:

Cut the mangos into bite sized pieces no larger than three-quarters of an inch. Place into medium sized bowl. Juice the limes and add the liquid to the mangos. Slice the mint leaves into small pieces and stir into the mangos. Let rest for at least thirty minutes, stirring occasionally, before serving. The rest period allow the mango to absorb more of the lime juice.

 

Wasn’t that quick and easy? I promise it’s so delicious, you have to try! I made it the day of my party and then again this weekend to bring to a crab feed. It’s incredibly yummy. I even paired it with avocado toast for breakfast a couple days after my party.

 

Mango Mint Salad and Avocado Toast | Land of Laurel

 

Does anyone else have a fruit that just screams summer to them? That’s what mangos do for me! They’re so inspiring, I know as soon as they come to under $1/each in the grocery store, it’s time for sand, sunscreen, and some lazy, hazy days of summer!

Colorful Spring Crostini

You remember my birthday party spread? Delicious spring ingredients and lots of finger foods!

 

Party Food | Land of Laurel

 

I am mildly obsessed with crostini. You’ve seen my fall fave, Pomegranate, Butternut Squash Crostini, and I’m here today to share some delightful spring combinations! This isn’t an exact recipe, but rather a guideline on a great, easy, and colorful way to make a huge variety of crostini.

 

Colorful Spring Crostini | Land of Laurel

 

For my party, I started with a few basic crostini ingredients: baguettes and spreads. I knew I was going have quite a few people over, so I thinly sliced two baguettes and toasted the little pieces in the oven at 425 degrees Fahrenheit for 5-7 minutes. I wanted them to be golden, but not browned at all and just perfectly crunchy. While they were toasting, I made my spreads. Since I was doing many different flavor variations on the toppings, my spreads were basic. I used about 12 ounces of ricotta per baguette, mixing it with a bit of cream so it would spread more smoothly. I then took half of the ricotta-cream mixture and microplaned in the rind of one lemon as well as the juice. You could easily add some chopped fresh herbs at this stage too. After that it was all the toppings! The night before I’d roasted my veggies for about 10-15 minutes with a little salt, pepper, and olive oil, leaving the vegetable-y taste: cherry tomatoes, thin slivers of zucchini and carrot, red bell pepper. I whipped up a little caramelized onion: letting it sizzle gently on the stove for just under and hour before adding a bit of water and some balsamic vinegar. I also boiled some asparagus for about 5 minutes until it was just cooked, but still had a bit of a crunch. Other toppings I used included toasted almond slivers, walnuts, and pinenuts, avocado, and cucumber. After that, it was just a little more flavor with herbs: fresh mint, basil, and dill thinly sliced and sprinkled on top. On some crostini I gently drizzled a little honey to bring out a bit of sweet flavor.

 

Crostini Close-Up | Land of Laurel

 

Simple right? And oh so delicious. It was a lot of toppings, but the prep was simple and I did most of the cooking the night before. The day of, I took all the veggies out of the refrigerator and brought them to room temperature before putting all the crostini together. It was quick and painless and abso-freaking-lutely gorgeous!

 

Colorful Crostini | Land of Laurel

 

Here are some of my favorite flavor combinations:

 

Lemon-Ricotta Spread, Asparagus, Toasted Almonds, Dill

Ricotta Spread, Basil, Honey

Lemon-Ricotta Spread, Avocado, Dill

Ricotta Spread, Roasted Cherry Tomatoes, Basil

Ricotta Spread, Roasted Cherry Tomatoes, Roasted Bell Pepper

Lemon-Ricotta Spread, Roasted Carrot, Mint

Ricotta Spread, Caramelized Onion, Toasted Almonds

Ricotta Spread, Walnuts, Honey

Lemon-Ricotta Spread, Roasted Zucchini, Basil, Toasted Almonds,

Lemon-Ricotta Spread, Roasted Zucchini, Roasted Carrot, Dill,

Lemon-Ricotta Spread, Caramelized Onion, Walnuts

Lemon-Ricotta Spread, Pear, Almond, Basil

Lemon-Ricotta Spread, Pear, Walnut, Honey

Lemon-Ricotta Spread, Basil, Pine Nuts

Lemon-Ricotta Spread, Pine Nuts, Roasted Zucchini, Dill

 

The best part is an hour and a half of prep with just a little bit of a whole lot of ingredients gets you a wonderful plethora of creative and colorful crostini! At my party I was able to prep some other dishes that involved more knowledge of the recipe, while putting three great helpers on crostini duty. I gave them my list of suggestions, but they enjoyed coming up with their own creative combinations, leading to a delightful, varying snack.

 

What’s your favorite party food? Do you like to prep a bunch of food before hand or cook everything the day of?