Hi! Iím Jane St. Claire and SavorCalifornia.com is my way of letting the whole world know about the fantastic foods and beverages being made in California. On this video blog our group of foodies are going a step further to show you how to use them. Start with the best, and it gets even better!

Wild Rice and Beef Salad

Download Quicktime      5 minutes

Tasty, easy, healthy and hearty Ė thatís this salad, which is just as good in the fall as in the summer.

To start, we used a stovetop grill to cook the beef. You could also pan sear it, use an outdoor grill, or (my favorite) a George Foreman grill.

We used a perfect London Broil cut from Nick Ranch. This ranch in Santa Margarita (just north and a little inland from San Luis Obispo) has been in the family since 1918. They sell only their own certified organic, 100% grass-fed beef, directly from their ranch.

Nick Ranch beef is dry aged, which tenderizes it and intensifies the flavor. Plus, with less fat, this beef not only cooks quicker, but it is better for you.

Bob Sibley, our grill chef for this recipe, basted the beef with Art of Chipotleís Crazzberry Fiesta Chipotle Sauce, which has a delightful zing, not too hot. After the quick grilling, Bob let the beef rest for about 5 minutes and then cut it across the grain.

The wild rice we used in this recipe is from Fall River Wild Rice, and for anyone like me who has never managed to cook wild rice to my satisfaction, this is absolutely a cinch. Open package, pour out contents, work with fingers to separate grains. Thatís it! Itís fully cooked and vacuum-sealed. If you want to serve it hot, you can either microwave the open pouch on high for 2 minutes, or you can put the unopened pouch in a pan of boiling water for 2 minutes.

After we added the sliced beef to the rice, we dressed the salad with the full flavored California Harvest Sun-Dried Tomato Tapenade with capers and cornichons. We added a generous splash (or two) of Spindel Farmsí Pomegranate Balsamic Vinegar. Then we tossed it all with some Nunes Farms California Crunchies (we used the Country Herb).

We lined a bowl with Live Gourmet Butter Lettuce from 288 Not Found and put the salad in the middle. The garnish was fresh tomato wedges that just happened to come from my garden.

When it came time to taste the salad with Pam and Bob Sibley, we accompanied it with a bottle of McCray Ridge Wineryís Luna Miel, a blend of Merlot and Cabernet Sauvignon. The label was designed by Pam Sibleyís Paloma Design Group.

Chow, amici! Yummioso!

Thanks to Pam and Bob Sibley of Healdsburg, California, for inviting us to shoot this video in their kitchen and for being part of the kitchen crew.

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