Without thinking, I had also planned to make Sabu's Coconut Chicken Skewers as the entree, but that would be 3 sweet things, 2 with coconut. I'm keeping the wild rice salad (see recipe below) and dessert, but I REALLY want to do something grilled on skewers. This group likes chicken, shrimp, sausages... just about anything.
What is your favorite skewer recipe that would go with my salad and dessert? THANKS in advance everyone!
Deanna’s Wild Rice Salad with Butternut Squash and Dried Cranberries
Serves 6
1 cup wild rice, rinsed
1/2 butternut squash, seeded, peeled, and cut into 1/2-inch cubes
1 small green bell pepper, seeds and ribs discarded, cut into 1/4-inch dice
1/2 cup dried cranberries, plumped in hot water to cover for 10 minutes, drained
1.5 green onions chopped finely
1 crisp apple diced
1 celery stick diced
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 ground coriander
1/2 cup chopped fresh spinach
1/4 cup chopped fresh parsley
Vinaigrette
6 tablespoons olive oil
1/4 teaspoon freshly ground pepper
1 teaspoon sea salt
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Bring the wild rice, 3 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan over high heat. Cover tightly and reduce the heat to low. Simmer until the rice is tender, 45 minutes to 1 hour, and drain if necessary. Transfer to a bowl and cool.
Meanwhile, position a rack in the center of the oven and preheat to 450 degrees. Lightly oil a baking sheet. Toss the squash and oil on the sheet. Bake, stirring occasionally, until the squash is lightly browned and tender,
about 30 minutes. Cool. Add to the wild rice, with the green bell pepper. Mix vinaigrette, drained cranberries, cumin, cardamom, and coriander. Pour over the wild rice mixture, add the parsley and spinach, and mix. Season with the salt and pepper. Serve cool or at room temperature.
http://eat.at/swap/forum8/24_White_Chocolate_Coconut_Cream_Bars
What is your favorite skewer recipe that would go with my salad and dessert? THANKS in advance everyone!
Deanna’s Wild Rice Salad with Butternut Squash and Dried Cranberries
Serves 6
1 cup wild rice, rinsed
1/2 butternut squash, seeded, peeled, and cut into 1/2-inch cubes
1 small green bell pepper, seeds and ribs discarded, cut into 1/4-inch dice
1/2 cup dried cranberries, plumped in hot water to cover for 10 minutes, drained
1.5 green onions chopped finely
1 crisp apple diced
1 celery stick diced
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 ground coriander
1/2 cup chopped fresh spinach
1/4 cup chopped fresh parsley
Vinaigrette
6 tablespoons olive oil
1/4 teaspoon freshly ground pepper
1 teaspoon sea salt
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Bring the wild rice, 3 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan over high heat. Cover tightly and reduce the heat to low. Simmer until the rice is tender, 45 minutes to 1 hour, and drain if necessary. Transfer to a bowl and cool.
Meanwhile, position a rack in the center of the oven and preheat to 450 degrees. Lightly oil a baking sheet. Toss the squash and oil on the sheet. Bake, stirring occasionally, until the squash is lightly browned and tender,
about 30 minutes. Cool. Add to the wild rice, with the green bell pepper. Mix vinaigrette, drained cranberries, cumin, cardamom, and coriander. Pour over the wild rice mixture, add the parsley and spinach, and mix. Season with the salt and pepper. Serve cool or at room temperature.
http://eat.at/swap/forum8/24_White_Chocolate_Coconut_Cream_Bars