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- Hey everybody, it's Bobby here,
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and I've got a great recipe for you today
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that I think you're really gonna like.
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This is a chilled wild rice and pesto medley,
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some of my favorite flavors together.
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If you've never had a chilled wild rice salad,
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you're really in for a treat.
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I've done the first step in the process,
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which is to make the rice as the package directs
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and then just spread it out
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onto a cookie sheet with aluminum foil.
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And I'm just gonna let that cool.
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this is a chilled wild rice recipe.
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And the next step in the process is
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I've got shallots in a pan.
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I'm gonna add to that some bell pepper
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and also some mushrooms.
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The shallots have been sauteing for
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about three or four minutes.
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I got them started first.
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Start with the onion,
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or excuse me, the shallot and pepper.
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And then add the mushrooms in a little bit later
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because the mushrooms are gonna be ready pretty quick.
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So what I'll do is I'll go ahead
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and get the mushrooms tender and sauteed.
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And when they're ready in just a couple of minutes,
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when they're ready, I'll remove it from the heat,
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and to that I'm gonna add some English peas,
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and then we'll put that onto a-
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- [Theresa] Before we go on break,
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can you tell them what you got going on?
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'Cause I don't want them to think that
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Claudia has beaten you up in the middle of the night.
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- Talking about the elephant on my face?
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I got here late this morning.
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I train jiu-jitsu, some of you know,
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and sometimes things happen,
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and something happened.
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And I got a black eye.
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So let's take a break and we'll come right back.
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This looks and smells so good.
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This is mushrooms, shallots, bell pepper,
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and I'm about to add in some English peas.
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The heat is off at this point.
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Those English peas are cold.
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I'm just gonna stir them in.
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That's a nice grouping of stuff right there.
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Shallots, bell peppers, mushrooms, English peas,
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With a little, of course, olive oil.
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Okay, and now I'm just gonna spread this
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out on a cookie sheet
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and let it cool for about 30 minutes.
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And I mentioned to you that I cooked the rice
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according to the package directions, which I did do,
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but I used vegetable stock instead of water.
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Two cups of vegetable stock instead of water.
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- [Theresa] I can spread that out for you.
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- Thank you, Theresa.
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- [Theresa] You're welcome.
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- So we'll let that cool.
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Our rice is already cooled
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and we'll finish it up in just a few minutes.
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So let's take one more break and see you in just a minute.
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I've got my chilled wild rice and pesto medley
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broken down into pieces here.
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Everything is cooled.
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Our wild rice has cooked and cooled.
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Our English pea, bell pepper, shallot, mushroom mixture
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And over here I've got some toasted pine nuts.
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You didn't see me do this, but we toasted some pine nuts.
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And we've got our pesto sauce.
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So last but not least, we're just gonna combine everything
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into a large mixing bowl
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and then we'll fold it all together
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and it'll be ready to serve.
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Okay, that pesto smells so good.
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Pesto, pine nuts, wild rice, English peas,
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red bell pepper, shallots, mushrooms.
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What a great combination of flavors.
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So this is gonna be ready to serve right now.
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You can stick it in the fridge and let it continue to chill
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because it's meant to be served cold.
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Springtime in Savannah.
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This is a great recipe to be serving to your friends
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when they come over for that visit after church on Sundays.
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Bring the kids over for a play date.
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The sound of this bowl on the countertop is killing me.
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Man, this looks and smells,
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Only thing about pesto,
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as much as I like it,
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and you take a bite of that, day's over.
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You need to go brush immediately.
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Okay, that looks fantastic.
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Let's give it a taste.
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It's got a really bright flavor to it.
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The shallots and the pine nuts.
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The pine nuts are coming through,
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but they're sort of just like an undertone.
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I think that you'll like this.
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It'd make a great side.
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Or you could eat a big heaping bowl of it, if you want to.
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Thanks for tuning in.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
