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WILD RICE, ISRAELI
HARICOTS VERTS SALAD
1 lb. boneless and skinless chick-
extra-virgin olive oil for brushing
5 cups water
1 cup long-grain wild rice
'/2 cup Israeli (pearl) couscous
'/2 lb. haricots verts (thin green
beans), stem ends trimmed
1 lb. asparagus, tough ends
removed, stems cut diagonally into
1-inch pieces, tips left whole
'/3 cup extra-virgin olive oil
'A cup fresh lemon juice
'A cup red wine vinegar
'/2 pint (1 cup) red or yellow
grape tomatoes, halved lengthwise
1 cup chopped scallions, white
and green parts
'A cup pine nuts, lightly toasted
salt and pepper to taste
Preheat grill to high. Brush the
chicken with olive oil, season lightly
with salt and pepper and grill on
both sides for about 8 minutes total,
until just cooked through (if the
chicken breasts are large, grill them
at a lower heat for longer, but do not
2 cups white flour
1/2 tsp. salt
1 Tbsp. baking powder
1/2 cup (1 stick) cold butter (or
margarine), cut into small pieces
1 cup milk or nondairy creamer
Preheat the oven to 450 degrees.
Line a baking sheet with parchment,
and set aside.
Combine flour, salt and baking
powder in a medium bowl, and
Using a pastry cutter, cut the butter
into the flour mixture (don't worry
if the butter pieces aren't completely
incorporated — they don't have to
'A cup orange marmalade
1 cup (2 sticks) butter (salted or
unsalted) or margarine, softened
'A cup chopped toasted pecans
1/2 tsp. ground cinnamon
Combine all ingredients in a bowl,
and mash with a rubber spatula until
uniform. Form a log on a 12-inch
sheet of plastic wrap. Roll the butter
overcook!). Alternately, arrange the
chicken on a lightly oiled, rimmed
baking sheet, and cook in the oven
at 425 degrees for about 15 minutes,
until just cooked through. Set aside
While the chicken is cooking, pre-
pare the rice and couscous: Combine
water and rice in a medium saucepan
over high heat. Bring to a boil, reduce
heat to simmer and cook, covered, for
30 minutes, or until the rice is almost
tender. Add the couscous, cover and
cook for 5 minutes more. Add the
green beans and asparagus, cover and
cook for 5 minutes more. Drain the
rice-couscous mixture (the colander
should have very small holes so the
couscous doesn't fall through), rinse
lightly under cold water and transfer
to a large bowl. Add the olive oil,
lemon juice and vinegar, and toss well.
Cut the chicken into 1-inch chunks,
and add to the rice mixture.
Allow the rice to cool completely
before adding the remaining ingre-
dients and salt and pepper to taste.
Toss well. Just before serving, adjust
salt and pepper again to taste. Serve at
room temperature. Makes 6 servings.
be). Stir in the milk or creamer until
just mixed into a light dough; do not
overwork. If the mixture is too soft
(you should be able to spoon it into
soft "lumps"), stir in a bit more flour.
If it is too dry, add a bit more milk or
creamer (not all flour is the same).
Spoon about 6-10 lumps of dough
onto the prepared cookie sheet (the
biscuits will spread), and bake for
about 12-15 minutes until the tops
are light golden (they will be soft
inside). Or, dust a clean surface with
a bit of flour, pat the mixture (don't
overwork!) into a rectangle about
1-inch high and cut the dough into
rounds. Re-form the "scrap dough" to
make more biscuits. Bake as above.
Serve warm or at room tempera-
ture. Makes 6-10 biscuits.
5 LB. BAG
Gkop Ou4lkole4 mOle
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in the wrap to form a cylinder, twist
the ends and re-shape the wrapped
log into a more perfectly formed
cylinder. Place the butter log in the
refrigerator to harden (up to a week
When ready to serve, remove the
plastic wrap from the log, and cut the
butter into 1/2-inch slices. Keep the
sliced butter chilled until ready to
serve. Makes up to 20 servings.
All recipes © Annabel Cohen 2013; firstname.lastname@example.org .
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