The Quail & Olive Walnut Oil and Plum Basil Wild Rice Salad

Thank you for all of you who attended our jazz series this summer! We had so much fun, and I know that Diane and I had so much fun coming up with some DELICIOUS recipes for all of you to enjoy! If you missed our series, do not despair we have some great entertainment in store for you, September 14th we will have more jazz on the patio with some light refreshments as well as some spectacular hors d'hoevers!
I have a great recipe which was featured today, Walnut Oil and Plum Basil Vinegar Wild Rice Salad. As most of you know, we grew up on a wonderful reservation in Cass Lake Minnesota. My father was one of the docs there and our family was paid in many ways, one of which was a great supply of Benishii Wild Rice. This rice is absolutely phenomenal, especially when paired with The Quail & Olive's Walnut Oil and Plum Basil Vinegar. Also, you can call up the store to order the Benishii Wild Rice. Trust me, once you try it you'll never go back to that stuff they call wild rice in the grocery stores.

Get ready to spoil your taste buds and make sure you have plenty to share!


Walnut Oil and Plum Basil Wild Rice Salad


1 cup wild rice
5 cups chicken broth
1 onion, chopped
2 cups chopped walnuts
4 tablespoons walnut oil
1 cup craisons
1/2 lemon juiced
1 apple peeled, cored, and diced
salt and pepper to taste


Dressing:

1/4 cup walnut oil
1-2 tablespoons Plum Basil Vinegar



In large pot add chicken broth and bring to boil, add wild rice and lower heat to simmer for about 45 minutes or until all liquid is absorbed. Set rice aside to cool in large mixing bowl.
 In saute pan, add 2 tablespoons walnut evoo and heat pan to medium. Add walnuts to pan to roast. Add walnuts to rice.  Add 2 tablespoons of walnut oil to pan again and add onions. Saute onions in pan for about 10 minutes or until onions have been caramelized. Add onions to wild rice. Add craisons, lemon juice, and apple to rice. Add salt and pepper to taste. Add dressing and stir to combine, enjoy!