MethodAdd carrots, return to boiling.Reduce heat to low, cover and simmer 8-10 minutes or until carrots are tender.Add peas during last 5 minutes of cooking time.Stir in marmalade, salt and pepper.Cook until marmalade is melted.
- 1 1/2 cups wild rice mix
- 2 3/4 cups vegetable broth
- 1 pound chicken breast tenders, cut into 1-inch pieces
- 1 shallot, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 8 ounces sugar snap peas, trimmed and halved
- 2 tablespoons raspberry vinegar
- 1/2 cup chopped toasted walnuts
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head Boston lettuce
- Rinse rice under cold water. Place rice in slow cooker bowl and add the broth, chicken, shallot, carrot and celery. Cover and cook on LOW for about 5 hours or until rice kernels are open but not mushy.
- Remove cover and stir in snap peas, vinegar, walnuts, parsley, salt and pepper.
- Remove 12 small bowl-shaped leaves from head of lettuce; rinse and pat dry. Spoon about 1/2 cup rice mixture into each lettuce cup and serve.
- 1/2 pound sugar snap peas, trimmed and cut in half on the diagonal
- 3 1/2 cups low-sodium chicken broth
- 2 teaspoons olive oil
- 4 leeks, cleaned and thinly sliced
- 2 cloves garlic, minced
- 1 cup arborio rice
- 4 ounces cubed ham (half of an 8-ounce package, such as Cumberland Gap)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water and set aside.
- Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.
- Heat the oil in a large saucepan over medium heat. Add leeks and cook 6 minutes, stirring frequently, or until softened. Add garlic and cook 1 minute. Stir in rice and cook 1 more minute. Stir in broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 20 minutes total); rice should be tender yet firm to the bite.
- Add peas and ham and cook, stirring constantly, 2 minutes or until peas are heated through. Stir in Parmesan cheese and pepper.
- 1pint strawberries, hulled and quartered
- 1tablespoon fresh lemon juice
- 1 1/8 teaspoons kosher salt
- 1/8 teaspoon plus a pinch black pepper
- 2cups sugar Snap Peas, trimmed
- 1cup water
- 1tablespoon plus 1/2 teaspoon Olive Oil
- 1cup couscous
- 1pound Swordfish, cut into 4 fillets
- 1/2 cup mint leaves
- In a medium bowl, toss strawberries with lemon juice and season with 1/8 teaspoon each salt and pepper.
- Add peas to a medium saucepan of boiling water and cook until crisp-tender and bright green, 2 to 3 minutes. Drain and let cool. Halve larger peas crosswise.
- Bring water to a boil in a medium saucepan; add 1 tablespoon oil and couscous. Stir, cover, remove from heat and let stand 5 minutes. Fluff with a fork.
- Meanwhile, heat a grill pan or saute pan over medium heat and brush with remaining oil. Season swordfish with remaining salt and pepper. Cook sword-fish, flipping once, until cooked through, 3 to 4 minutes per side, depending on thickness. Let rest 5 minutes on foil-lined cutting board.
- Toss strawberries with peas and mint; serve with swordfish and couscous.