Rubies, Rice & Everything Nice
- 2 cups cooked Sac Valley Rice
- 1 T Mama Sattva Ghee
- 1/4 cup pecans
- 1/3 cup dried cranberries
- 2 T lemon juice (about 1 whole lemon juiced)
- 2 T Skylake Pomegranate Aged Balsamic Vinegar
- 1/4 tsp salt
Instructions
- In a large skillet, heat the ghee.
- Add in the cooked rice and cook for 4 minutes.
- Flip the rice, then add in the pecans and the cranberries.
- Cook for 2 minutes, allowing the flavor to come out of the cranberries.
- Pour in the fresh lemon juice and pomegranate balsamic.
- Stir together and cook for 5 more minutes on a low simmer.
- Add in the salt right at the end and stir.
For the "prep" time I included the time it will take you to first cook the rice before frying it. Plan accordingly!
Related Items
Balsamic Asparagus Salad
Ingredients:
- 1 bunch of asparagus
- 1/4 cup Aged Pomegranate Balsamic Vinegar
- 2 tablespoons crumbled parmesan
- fresh cracked black pepper
- sliced prosciutto
Directions:
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Caprese Salad
Ingredients:
- 15-20 tomatoes
- fresh basil leaves
- mozzarella cheese
- pomegranate balsamic vinegar
- extra virgin olive oil
- cracked pepper
- salt
Directions:
Slice tomatoes and fresh mozzarella. With fresh basil leaves, alternate tomatoes, cheese, and basil on platter. Sprinkle with salt and fresh cracked pepper. Drizzle Pomegranate Balsamic Vinegar over salad with a little extra virgin olive oil.
