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Meredith viera grain bowl recipe

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Meredith viera grain bowl recipe

Makes 4 servings

Serve this aromatic dish being an accompaniment to meat, fish, and chicken dishes. It’s vital that you use lengthy-grain grain to make sure that the grain is fluffy instead of sticky.

For that grain


¾ cup lengthy-grain grain
1 cup water
¼ teaspoon salt
2 large pinches of saffron threads, crushed

For that vinaigrette


¼ cup fresh orange juice
3 tablespoons hazelnut oil
two tablespoons sherry vinegar
1 teaspoon canola oil
Zest of just one orange

To accomplish the recipe


1 orange, reduce thin dvds
¼ cup dried apricots, coarsely chopped
two tablespoons pine nuts, gently toasted
two tablespoons coarsely chopped pistachio nuts, gently toasted
two tablespoons dark raisins
two tablespoons finely chopped fresh mint
Salt to taste

Combine the grain, water, and salt in a tiny saucepan over medium-high temperature. Provide a boil, then stir within the saffron. Lessen the heat to medium-low and canopy. Prepare until tender and also the water is absorbed, about twenty minutes. Transfer the grain to some medium bowl.

Whisk together all the vinaigrette ingredients in a tiny bowl. Pour within the grain even though it is still warm. Add some remaining ingredients and toss. Taste and adjust the seasoning.

Serve at 70 degrees.

Written by LAKANA. These components might not be printed, broadcast, re-written or reassigned.

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