Wild Rice Brussels Sprouts And Smoked Gouda Salad Food

SMOKED GOUDA BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 375°F Lightly grease/spray a casserole dish.
• In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
• While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
• Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
• Add cream to saucepan; stir.
• Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
• Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
• In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
• Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.

BRUSSELS SPROUT SALAD WITH SMOKED GOUDA, PECANS, AND DRIED CHERR

Steps:

• 1. Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
• 2. Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.
• HOW TO SLICE BRUSSELS SPROUTS.
• You can use the slicing disk of your food processor or slice the sprouts with a chef's knife. Follow these steps to do the latter safely and quickly. 1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end. 2. SLICE: With the flat surface on the cutting board, thinly slice each half.

BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD

Steps:

• Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
• Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
• Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve

NUTTY WARM BRUSSELS SPROUTS SALAD

Steps:

• Heat butter in a large nonstick skillet over medium heat.
• Add garlic; cook 1 minute or just until golden, stirring constantly.
• Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
• Transfer crumb mixture to a cup.
• Heat oil over medium heat.
• Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
• Remove from heat, season with salt and pepper, stir in cracker crumbs.
• Top with walnuts or recipe#463068 and cheese.
• Serve warm.

BRUSSELS SPROUTS CHRISTMAS SALAD

Steps:

• Cook up Brussels sprouts according to package directions. Drain thoroughly.
• Meanwhile, prepare the dressing: In a small jar with a screw-top lid, combine all dressing ingredients. Cover and shake to blend well. Transfer warm sprouts to bowl and pour the dressing over, mixing to coat evenly. Cover and chill at least 4 hours or overnight.
• (If you use a prepared commercial dressing, it takes about 1-1/4 cups.).
• Wash the cherry tomatoes and cut in half; put into another container. Add sliced green onions; cover and chill.
• Just before serving: Combine the sprouts with the tomatoes and onions. Stir gently to coat vegetables with dressing. Then, using a slotted spoon, transfer to a serving bowl.

WILD RICE BRUSSELS SPROUTS AND SMOKED GOUDA SALAD

Steps:

• Prepare rice according to package directions.
• In large saute pan, heat olive oil on medium. Add brussels sprouts, season with salt and pepper to taste, and saute until tender and lightly browned, 8-10 minutes.
• In a bowl, stir cooked rice, sprouts, and all other remaining ingredients. Mix until cheese is melted and everything is nicely mixed. If too thick, add a little water to thin it out. Season with more salt and pepper, if needed.
• Serve warm/right away, 3/4 cup per person.