The Endive Chronicles

As I mentioned in last weeks post, we made a trip out to Lucy’s Whey on a chevre hunting trip. What I did not mention was that I came away with much more than the Hoja Santo chevre for my tart. I also brought home blue cheese from Georgia’s Sweet Grass Dairy, Fiscalini cheddar and a little packet of plump, moist dried strawberries. I have a love of dried fruit and as we drove away my first instinct was to tear into the packet like a wolverine. Instead I decided to exercise a little restraint and create a special recipe in which to enjoy them.

I went through a number of ideas as I pondered what to do with my plump, sweet little treasures. My first instinct was to create a scone recipe, but Ina Garten already did that. Then I thought I’d go all cheffy on you with a platter of dried strawberries artfully arranged with swirls of balsamic syrup and clouds of rosemary cream. Sure it would have been pretty, but it’s been done to death. In the end I decided to create a recipe that would help integrate these little jewels into everyday cuisine and so, this weeks recipe was born.

Lentil and Rice Salad with Plump Dried Strawberries

1/2 cup dried lentils, cooked and rinsed with cold water

3/4 cup long grained rice* (basmati and jasmine are two good choices)

1 cup low sodium chicken stock

1 tsp thyme

1 tsp rosemary

2 TBS olive oil

1 tsp rice wine vinegar (balsamic works well also)

2 TBS red onion, minced

1 tsp honey

1 tsp Dijon

1/4 tsp sea salt

1/2 tsp freshly ground pepper

1/3 cup pistachios, chopped

1/2 cup chopped dried strawberries**

In a sauce pan combine the rice and chicken stock over high heat. Allow the stock to come to a boil, turn heat to low setting and cover. Simmer for about 20 minutes. Allow to cool when done.

In a medium bowl combine olive oil, vinegar, thyme, rosemary, onion, Dijon, honey, salt and pepper whisking to combine. Add in remaining ingredients and fold together. Allow flavors to meld for 30 minutes or so.

Serve cold or at room temp.

* You can also use any left over rice and skip that step entirely.

**The strawberries I used are from Grape Vine Trading Company in California. Despite the fact that they were dried, they were almost juicy and so delicious.

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