Wild Rice Salad with Pomegranate & Satsuma Mandarins

Two delicious fruits are currently in season: Pomegranates and Satsuma Oranges.

When I was a kid my dad would buy pomegranate as soon as it appeared in stores. Back then the fruit wasn’t “cool” and no one was talking about how it was a good source of antioxidants. In fact, I would take it to school for lunch and other kids would ask, “What is that?” (I got that a lot — I always had the most “interesting” brown bag lunches.) I’ve adopted my dad’s habit, and hop on pomegranate season as soon as the fruits look bright and red and juicy. I put them in salads (like this one with kale and delicata squash or this one with brussels sprouts) and add the juice to smoothies. My favorite is my dad’s Pomegranate Sorbet (!), but this wild rice salad is a healthier way to enjoy the flavor.

Citrus and pomegranate together sing winter to me — they are a pop of fresh in an otherwise dull season, little gems in this wild rice salad.

Wild rice, by the way, is another key here. It’s nuttier than white rice and gives this salad great texture and flavor. Either use leftover rice or cook the rice ahead of time. You can do this in a pressure cooker by placing 1 cup water and 1 cup wild rice in the pot and setting it to High Pressure for 28 minutes, and then allowing the pressure to release naturally.

The whole thing is tossed with arugula (which is why it can be called a salad 😏). The bitterness of the greens are a good balance to the sweetness of the fruit and nuts. Add toasted pecans on top of that, and every bite is a combo of nutty and fresh and savory and sweet.

Wild Rice Salad with Pomegranate & Satsuma Mandarins

Published January 10, 2018 by Caitlin Sherwood

Serves: 6   |    Active Time: 20 minutes

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Ingredients:

3-4 cups baby arugula

2 cups cooked and cooled wild rice (leftover rice does great!)

3-4 Satsuma Mandarins, peeled

1/2 cup pomegranate perils 

3/4 cups toasted pecans

Salt & pepper to taste

For the vinaigrette:

1 tablespoon minced shallot

1/4 teaspoon garlic powder

Juice from 1 lemon

1/4 cup extra virgin olive oil

1 teaspoon honey 

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Directions:

1. Make the vinaigrette: Add all ingredients for the vinaigrette to a jar. Close jar and shake to combine.
2. Assemble salad: In a large salad bowl, combine arugula, wild rice, mandarins, pomegranate perils, and toasted pecans.
3. Drizzle vinaigrette over rice salad to taste, adding additional salt & pepper to your preferences. Toss and serve.

Instant Pot French Lentil Soup

The dictionary definition of “Cozy” might as well include French Lentil Soup. It fits right in there between "giving a feeling a comfort” and “keeping warm.”

In addition to French lentils, bay leaves, white wine, and fresh thyme go into the pot. What comes out is this steaming hot, broth-y stew that boasts every flavor a “French” soup should. It’s amazing what a splash of wine can do! Lentils are not the first thing I think of when I imagine French food (maybe brie, or baguettes, or wine) but lentils are a huge part of French culture. Even though lentils originated in the Middle East, Le Puy Lentils (French Lentils) are specific to France and have the same Protected Designation of Origin as Champagne — to be called lentilles du Puy, they must be grown in Puy.

Instant Pot French Lentil Soup

Published December 6, 2018 by Caitlin Sherwood

Serves: 8   |    Active Time: 20 minutes

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Ingredients:

2 cups french lentils, rinsed (also called Le Puy or French Green Lentils)

1 tablespoon coconut oil

1 large onion, diced

1 stalk celery, diced

3 cloves garlic, minced

Splash white wine (about 1/4 cup)

2 large carrots, diced

1 14-ounce can diced tomatoes

2 bay leaves

6-1/2 cups vegetable broth

1/4 teaspoon freshly cracked black pepper 

Leaves from 3 sprigs of thyme

1/4-1/2 teaspoon salt (more if using homemade broth, less if using store-bought broth with sodium), plus more to taste

Garnish: minced parsley

Directions:

1. Heat coconut oil in the bottom of an Instant Pot on the sauté setting. Add onion, garlic, and celery, and sauté, stirring occasionally, for about 10 minutes, until onions are translucent and starting to brown. Add the splash of wine and stir. Continue to cook on sauté setting until wine has cooked off.
2. Add carrots, canned tomatoes, lentils, bay leaves, vegetable broth, black pepper, salt and thyme, and stir.
3. Place lid on Instant Pot and turn to “Bean/Chili” setting with timer set to 14 minutes and vent in the sealed position.
4. When timer goes off, release the pressure. Stir soup and season with salt additional to taste. Serve topped with minced parsley.
5. Tip: For extra veggies in your meal, place a handful of baby kale or spinach in the bottom of your bowl when serving, and spoon the hot lentils over top.

Instant Pot Yellow Dal

The air smells of pine as it whips in the window. Up here, it’s 62 degrees. The Aspens have turned; their bright yellow leaves look stark against the pine trees mixed among them. The air is thin, there is not a bar of cell service to be found, and the moon is up. This is Mount Evans.

We’ve gone to Mount Evans to climb several times this summer and the change in elevation is always the perfect escape from the summer heat. (Eh-hem, I’ve obnoxiously shared the exact same view every weekend for the last month on my Instagram stories. I just can’t help it — the view takes my breath away every time.) Lately though, it’s been even better than usual because of the fall colors and crisp air. And, even I avoid cooking when it’s ninety degrees out, but when it’s only sixty-two, bring ooooon the baked goods, stews, and cozy foods.

I love red lentils when the weather starts to turn, and my go-to is dal. It’s creamy, spicy, satisfying, and so easy to make in an Instant Pot. So easy! The best weekend days start with breakfast, take us climbing somewhere among the Aspens, and end in dinner from the Instant Pot.

Instant Pot Yellow Dal

Published October 11, 2018 by Caitlin Sherwood

Serves: 8   |    Active Time: 30 minutes

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Ingredients:

2 cups red lentils

2 tablespoons coconut oil, divided

6 cloves garlic, minced

2 small red onions or 1 large, diced

2-inch piece of ginger, minced

1 jalapeño, minced

1 teaspoon whole black mustard seeds

1 teaspoon whole cumin seeds

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/4 teaspoon ground cayenne

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 cups vegetable broth

Juice 1/2 lime, plus wedges for serving

1/4 cup cilantro, minced, plus more for garnish

Directions:

1. Turn the Instant Pot to sauté setting. Add 1 tablespoon coconut oil to the Instant Pot. When the oil is hot, sauté the garlic, onions, ginger, and jalapeño, stirring occasionally.
2. While onions cook, heat the remaining tablespoon of oil in a small skillet over medium-low heat. When oil is hot, add mustard seed and cumin seeds, and toast until fragant. (Watch the seeds closely to avoid burning them—the cook quicly).
3. Scape the cumin and mustard mixture into the Instant Pot. Add broth, ground coriander, ground turmeric, ground cayenne, salt, ground black pepper, lime juice, and cilantro and stir.
4. Place lentils in a fine mesh strainer and rinse with cool water. Strain, then add to the Instant Pot. Stir well.
5. Place lid on Instant Pot and turn to “Manual” setting and adjust to high pressure. Set timer for 10 minutes with the seal closed.
6. When the timer goes off, release the pressure or allow it to release naturally. Stir the lentils, and serve hot with lime wedges and cilantro.
7. To make this on the stove top instead of an Instant Pot: Use a large soup pot. In step 3, bring everything to a simmer and cook, stirring occassionally, for 15-20 minutes, until lentils are softened through.
8. Note: If you soak your lentils for 6-12 hours ahead of time (we usually do this), then strain water from lentils before use. Reduce cooking time to 4 minutes.