Wild Rice Salad and Ice Cream!

I have been craving rice for a few days now, but I didn't feel like making a risotto. I decided on making a wild rice salad. When I started looking for recipes online, I quickly became overwhelmed. So many variations, so many complicated recipes. After a little while of this, I said forget it! I decided to just kind of wing it, using orange as the main flavor since I saw so many recipes incorporating it. This recipe is nice and simple, and was really comforting without being heavy.

Orange Infused Wild Rice Salad
-2 cups wild rice or wild/brown rice blend
-4 cups cooking liquid (I used the juice of one orange and water; vegetable stock works too)
-zest of 2 oranges
-3 scallions, chopped
-1 cup pecans, toasted and chopped
-3/4 cup dried cranberries
-juice of 1 orange
-1 shallot, minced
-1 tsp mustard
-1 tsp agave nectar
-2 tbsp red wine vinegar
-3 tbsp olive oil
-salt and pepper

-Cook the rice per the package directions. Add the zest of 1 orange to the cooking liquid. Mine took about 50 minutes on the stove. Let cool for at least 10 minutes before proceeding.
-Combine the scallions, pecans, and dried cranberries. Set aside.
-Combine the juice of the orange, zest of 1 orange, shallot, mustard, agave, vinegar, oil, and salt and pepper.
-In a large bowl, combine cooked rice, scallion mixture, and orange dressing. Stir to combine. Serve, or chill in the refrigerator for a few hours if you want a cold dish.
On a dessert-y note, I have been loving the So Delicious Banana Split Minis. They are made with coconut milk ice cream and they are just delicious. They're the perfect little sweet treat, and at only 100 calories, they are practically guilt-free. Nothing like an ice cream sandwich on these 80 degree days we've been having the past couple days!

Rice and Beans with a Twist

I can't take credit for tonight's dinner theme. One of my husband's (his name is Mark, by the way) favorite home cooked meals is black bean cakes and rice. He would eat rice and beans in any way, shape, or form, I'm pretty sure, but the cakes are a nice change of pace. Anyway, he suggested these pretty early on in the day and luckily I had just about all the ingredients on hand at home. Mark wasn't too upset about needing to run out to the store and grab a tomato and some cilantro, though! I served the cakes over chopped romaine for some crunchy freshness and I mixed up a quick pico de gallo with a tomato, half an onion, and some cilantro. I like to set out all the fixings for the bean cakes and rice and let everyone put their own plate together. Besides the salad and pico, I pulled out a few different kinds of salsas and hot sauces to top the meal with. This is a hearty meal that's full of protein and fiber. The recipe below serves two.

Black Bean Cakes and Spanish Rice
-1 15 oz. can black beans, drained
-half a red bell pepper, minced
-1 jalapeno pepper, seeded and minced
-2 cloves garlic, minced
-3 scallions, minced
-1/4 cup cilantro leaves, chopped
-1/4 cup bread crumbs
-1 tbsp chili powder
-1 tbsp cumin
-salt and pepper
-2 tbsp of your favorite salsa
-2 tbsp vegetable oil
-3 tbsp cornmeal
-2 servings of cooked Spanish rice (I used the Near East brand, but if you feel so inclined and have a bit of extra time, go ahead and make your own!)

-Mash about 3/4 of the beans in a shallow bowl. Leave some beans whole for texture.
-Add the peppers, garlic, scallions, and cilantro to the mashed beans. Mix well.
-Add the bread crumbs, chili powder, cumin, and salsa. Mix to combine. Season to taste with salt and pepper.
-Form the bean mixture into 6 cakes that are about 3/4" thick. Place the cakes on a tray and refrigerate for 10 minutes. This will allow them to firm up a bit and make them easier to handle.
-Remove the cakes from the refrigerator and heat the oil in a skillet over medium heat. Put the cornmeal in a shallow bowl. Dredge the cakes in the cornmeal, shaking off any excess, then place them in the hot skillet.
-Cook the cakes about 4 minutes on each side, until golden and crispy on the outside and heated through.
-Remove the cakes from the heat. Serve them with Spanish rice any fixings and toppings you like. A salad, pico de gallo, salsa, hot sauce, or guacamole would all be great options.