Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red Peppers скачать в хорошем качестве

Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toasted Walnuts, and Roasted Red Peppers

Find the recipe at http://ciaprochef.com/grapes/recipe8/ This vegetarian wild rice and green grape salad is a flavorful and healthy side dish, stuffing, or entrée. In this demonstration, Chef Scott Samuel from The Culinary Institute of America shows us the "pasta method" of cooking rice. Instead of measuring out the rice and water, he simply boils a large pot of water, adds the rice, and strains the rice when cooked through. Learn more: ————————————————————————————————————————————————————— CIA: https://www.ciachef.edu CIA for Enthusiasts: https://www.ciafoodies.com CIA at Copia: https://www.ciaatcopia.com CIA ProChef: https://www.ciaprochef.com Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.