We finally got a grill! And we know how to use it and how to make most of the meaty deliciousness we plan on cooking with it.
So…um, now what? We need accompaniments to the meat explosion. Nice, vegetabley salads are the next hurdle. We generally don’t do salads that need to chill, due to lack of fridge space, but they go so well with grill fare that we might need to clear out some room. This recipe (original is here – measurements are my own) was the side to our inaugural grill usage and we ate it – and enjoyed it – the same day. However, Cliff took the leftover for lunch the following day and said it tasted quite a bit better after the flavors had time to mingle. If you can plan ahead, make it the day before you plan on eating it.
And feel free to tinker with the measurements. I certainly did.
1/2 lb (250 g) wild rice, dry
raw broccoli, 1 lb (500 g) head, cut into florets
3 oz (80 g) goat cheese, crumbled or diced
zest and juice of 1 large lemon
1-2 t honey
1 clove garlic, pressed
Cook rice, according to package directions, and allow to cool completely. Mix cooled rice, broccoli florets and goat cheese in a large bowl. Whisk together lemon zest, juice, honey, garlic and rosemary and toss with rice mixture. Chill (at least 4 hours, preferably overnight) and serve.