Wild Rice Salad with Dill Orange Pesto and Veggies
For the Pesto (recipe by Joshua Clever):
½ cup pistachios
2 cloves garlic, peeled
2 cups fresh dill leaves
1 tablespoons fresh orange zest
4 tablespoons fresh orange juice
½ cup extra-virgin olive oil
salt to taste
Place the pistachios in the bowl of a food processor and pulse into a powder. Once ground, add the garlic, dill, zest and juice and pulse while drizzling in the oil until the desired consistency is achieved. Season with salt to taste.
For the Wild Rice Salad:
1 cup McFadden Farm organic wild rice
3 cups water
8 ounces green beans
8 ounces snap peas
2 cups pecans
Rinse rice thoroughly and strain. Bring salted water to a boil and add rice, return to a boil then reduce heat and simmer with the lid on for about 40 minutes. Remove lid and cook an additional 10 minutes or so - until grains are tender. Fluff with a fork and drain excess water. Mix with the pesto.
Meanwhile steam the green beans and snap peas in a large pot with a small amount of water in the bottom. Keep the beans and peas crisp, just slightly cooked. Season with salt. Toast the pistachios on a non-greased sheet pan in a 350 degree oven for about 5 minutes (keep an eye on them - they burn quickly!). Add beans, peas and pecans to wild rice and pesto mix. Serve in a large bowl with family and friends. Enjoy!