ALMOND CRANBERRY ORANGE RICE PILAF

ALMOND CRANBERRY ORANGE RICE PILAF
Rachel Ray Nov 2013

2T butter
1/2 C orzo or 1" pieces of broken thin spaghetti
1 1/4 C long-grain white rice
Salt and pepper
2 1/2-3 C chicken stock
3-4 T dried cranberries
1 bunch scallions, white and green parts separated then chopped
1 large navel orange -- zested then peeled and chopped
2T chopped fresh rosemary
1 large bay leaf
1/2 C flat leaf parsley, chopped
1/2 C sliced almonds, toasted
evoo for drizzling

In a large pot, melt the butter over medium heat.  Once it foams, add the orzo and cook until golden, 2 minutes.  Stir in the rice; season.  Add 2 1/2 cups stock, then cranberries, scallion whites, orange zest, rosemary and bay leaf.  Bring to a boil then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes. Add remaining 1/2 C stock if necessary.  Discard bay leaf.
Transfer the mixture to a serving dish and toss with the chopped orange, scallions greens, parsley and almonds.  Season then drizzle with evoo.

OLD FASHIONED CORNBREAD WITH QUINOA

OLD FASHIONED CORNBREAD WITH QUINOA
Chef Brad

2C freshly ground popcorn
2C wonderflour or spelt flour
1/2 C sugar
1t salt
1-2 C cooked white quinoa
1 ear of corn, roasted, kernels removed
2 1/3 C buttermilk
2 eggs
1/2 C butter
2T baking powder

Mix all ingredients in a bowl, whisking together till just combined.  Preheat oven to 375-400 degrees.Place batter in a sprayed baking dish and place in oven to bake for about 15-25 minutes.

CROCK POT FRENCH TOAST

CROCK POT FRENCH TOAST

1 loaf whole wheat bread

1 dozen eggs

2 C milk

2t cinnamon

2t vanilla extract

2T brown sugar

In a side, flat-ish bowl, whip eggs then add milk, cinnamon, vanilla, and brown sugar.  Mix well.  

Dip bread into the egg mixture and place in greased crock pot.

Pour the remaining egg mixture over the top of the bread.

Cook on low 6-8 hours.

15 minutes before serving, remove lid and continue to cook to brown on top.