This week is Teacher Appreciation Week, and I have kids in three schools, so I have alot to appreciate. I cannot say enough about the great teachers who teach my boys in the Newburyport schools, and making lunch or breakfast items one week a year seems hardly sufficient. That said, I did make some lunch items yesterday, am making breakfast items today, and will make lunch items again tomorrow. One of the highlights of yesterday’s luncheon at the middle school (at least according to the staff and teachers I ran into yesterday afternoon and last evening at open house) was the Wild Rice Salad. I’m a little proud to say that I made up the recipe myself. I hope you all enjoy it as much as Ms. Swain, Mrs. McKenney, and Mrs. “D” did.

The key to a successful rice dish (or potato or pasta) is to season it while it is warm, so the starch absorbs the flavors. This dish is equally good warm or cold, just make sure you dress it while the rice is still warm.

Wild rice salad
serves 4–6

2 4.5-oz long grain and wild rice pouches
3 c vegetable broth
¼ c olive oil
zest and juice of 1 orange
¼ c dried cranberries
¼ c dried apricots, diced
¼ c pecans, toasted
¼ c parsley, minced
¼ c green onions, minced
salt & pepper, to taste

Prepare rice according to package directions, substituting vegetable broth for water. Once rice is ready, while still warm, toss together with olive oil, orange zest, orange juice, cranberries, apricots, pecans, parsley, green onions, salt, and pepper. Taste, and adjust seasonings. Serve warm and at room temperature.

Banana muffins have been delivered to the high school. The elementary school is getting Chicken cacciatore tomorrow, but I think they’ll also get Wild rice salad, since it was such a hit yesterday.