Grilled veggie and wild rice salad

As I mentioned last week, I spent a whole weekend prepping and cooking food. It was great. And a little stressful, since I was planning, prepping, and cooking food in addition to coordinating a party.

But the day of the party came around and I put on my ninja-chef bandanna, my aviators and got to cooking. My first order of business was to grill some veggies for this salad. I love grilled vegetables. I loved grilled food, period. Something about that delicious smokiness just makes me happy. After attempting to blow the grill up (sorry, Dad!), it all went off without a hitch.

rice salad

 

 

 

 

 

 

 

 

Grilled Veggie and Wild Rice Salad

2.5 cups wild rice, uncooked

2 zucchini

2 yellow squash

1 red onion

2 bell peppers

Seasonings to taste – I used salt, pepper, garlic, and lemon juice. Herbamare would also be a great choice.

 

Directions

1. Don’t blow your grill up.

2. Cook your rice. I put it in the rice cooker (using a 2:1 water:rice ratio).

3. Slice your zucchini and yellow squash lengthwise into long strips, cut your peppers into strips, and I cut my onions into rings.

4. Brush your veggies with a little bit of oil.

5. Grill on medium heat for 4-5 minutes per side or to your desired doneness. I also like using a grill pan, but these can all go straight on the grill, no problem.

6. Chop up your veggies into smaller pieces and toss them with the rice and seasonings.

7. Serve hot or cold – both are delicious!

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That one time I made half a gallon of barbecue sauce…

Why? Because my parents celebrated their 30th anniversary recently and naturally, we needed to have a party. We looked at a few options and ultimately decided that making food would be the most cost effective. And the easiest way to cater to special diets. So off I went to Sam’s Club and filled my fridge with enough food to feed a small army. Which means enough to feed my immediate family for 3 days 🙂

The menu:

Appetizers –
Corn chips and Salsa
Veggie Tray and Hummus

Main –
Shredded BBQ pork and shredded BBQ chicken (Easiest way to shred chicken ever)
Homemade BBQ sauce (I used a modified version of this recipe)

My version:

2 cans tomato paste
1 cup chicken broth (or vegetable stock for vegetarian/vegan)
1/8 cup molasses
1/2 TBSP maple syrup
1/8 cup apple cider vinegar
1/2 TBSP liquid aminos (or coconut aminos or gluten-free soy sauce/ tamari)
1/2 TBSP onion powder
1/2 TBSP garlic powder
1/2 TBSP smoked paprika
1/4 tsp cinnamon
salt and pepper to taste

Mix it all up and let it simmer for 10-20 minutes on the stove. Adjust seasoning as necessary. Or just mix and put it on your meat as it cooks.

Also, I quadrupled this recipe and stored it in a huge container. This was enough barbecue sauce to cover 30 pounds of meat. This recipe should make about 2 cups of sauce. As you can see, I made a lot!

BBQ sauce

 

 

 

 

 

 

 

 

 

 

 

Sides

Grilled Veggie and Wild Rice Salad – stay tuned for the recipe!
Rainbow Kale Slaw (got rave reviews, even from the kale haters in the crowd. I have made this a couple times and it always goes over well)
Fruit salad – watermelon, cantaloupe, pineapple, and grapes (I just used what was in season/ on sale)

rice saladkale slaw

 

Dessert

Sheet Cake from our Sam’s Club…. complete with a poor lettering job
Banana Chocolate Cake with Cinnamon “Buttercream” (gluten free, dairy free)

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It took a ton of prep work – I don’t think I’ve ever produced that much food in my life. It was like Thanksgiving on steroids. Fortunately, I had a bunch of help, which made it all easy!