Magical Unicorn Rice Pilaf

 This is a recipe I've been meaning to post for quite awhile and am finally getting it done. I make this often when I have people over because it's a real crowd pleaser and couples well with many types of entrees. Even a couple of my nephews who aren't normally rice lovers had seconds of this pilaf. The Magic Unicorn Salt I use in this recipe is something I came across years ago in a specialty shop and decided to try it in a number of different ways. It can be ordered online and is also found at Whole Foods.

Ingredients

1 cup Basmati rice

1 &1/2 cups chicken broth (I use Better Than Bouillion)

8 oz. portobello mushrooms, sliced

3/4 cup diced shallots

4 cloves of fresh garlic

black truffle oil, about 2 tablespoons, divided

4 to 6 tbls butter, divided

About 2 tsp Magic Unicorn Salt

1/4 cup pine nuts or pepitas

Directions 

Cook rice according to directions using chicken broth versus water. Add about a quarter teaspoon of MUS to the broth along with a dollop of truffle oil.

While rice is cooking, saute' the mushrooms in about a half a tbls of truffle oil, a tbls butter, and a sprinkle of MUS until they caramelize, set aside. Add another dollop of truffle oil and a tbls butter, put shallots in the pan and season with MUS. Saute' until softened.

Return mushrooms to the pan with shallots, add 2 cloves of minced garlic and saute' until fragrant. Add prepared rice, another tbls of butter and dollop of truffle oil. Add one or two more minced garlic cloves and sprinkle with a bit more MUS. Mix well and allow to slowly integrate seasoning. Add your choice of either pine nuts or pepitas. Stir and cook a bit more for about 5 mins.  More butter and nuts can be added according to your preference for texture and taste.

 

Broccoli Cauliflower Salad

This is a recipe that is a combination of a recipe from an old church cookbook, and another that was found on Allrecipes. I have people who asked for the recipe, so I've decided to put down the recipe as I make it to share with others.

Ingredients

4 cups cauliflower cut into small bite size pieces (can add some of the stems chopped up)

4 cups broccoli cut into small bite size pieces (can add some of the stems chopped up)

12 slices of bacon (more or less can be used according to taste)

1 cup of either craisins or dried cherries (according to your preference)

1 cup roasted and salted sunflower seeds 

1 & 1/4 cup mayonnaise

1/4 cup either sugar or honey (can use a combo of both)

3 Tbsp. minced shallots

1 Tbsp. cider vinegar

1 tsp. kosher salt

1/4 cup grated Parmesan cheese

Ingredients can be adapted to your personal taste. My sisters sometimes use pistachios instead of sunflower seeds...

Directions

Brown cut up bacon in skillet until crisp. Drain the bacon on a paper towel.

Mix Broccoli, cauliflower, and Craisins or dried cherries.

Whisk Mayonnaise, Parmesan cheese, sugar and or honey, shallots, vinegar and salt together in a mixing bowl. (I like to mix my dressing at least a few hours ahead of time so the ingredients meld.)

Pour dressing over salad, mix salad well, then add nuts and bacon and toss again until evenly distributed.

YUM!!!