Warm Fall Panzanella

Fall is here and I decided to create a warm panzanella that is fitting for the season.  I love rustic food for its’ earthy and comforting qualities.  This recipe simply calls for a bit of chopping, dicing, stirring and in the end you’ll have a soul satisfying one dish lunch or dinner.  It would also make a perfect side to a roasted chicken.

I absolutely love the vibrant contrast of colors in this recipe…ruby red pomegranate,  pink blushed green pear, deep rosemary green, toasted brown walnuts, dark brown wild rice, and golden brown sourdough.  The flavors and textures are just as complimentary…the sweetness of the pears, nuttiness of the wild rice and walnuts, and the savory crunch of the homemade croutons.  I will say though, that I wished for a small slice of creamy french brie along side of it.  Goat cheese would be another good choice.  I added it to the recipe list below because this flavor completes it.

Simply begin by either hand tearing or cubing the bread, toss in olive oil and sea salt, and place on a sheet pan to toast.  I like the bread in this panzanella cut on the smaller side because the other ingredients are smaller in scale.  Start a pot of water on the stove and bring it to a boil.  Add the wild rice, reduce to low heat, and cover for slow cooking.  Place the walnuts on a sheet pan and into the oven to toast. Thinly slice pears and place in a bowl of fresh orange juice.  The acid of a fresh orange will prevent the pears from oxidizing.  Cut the pomegranate in half and use a spoon to take the seeds out, being careful to remove any pulp.  Chop rosemary. I used an olive oil that is infused with rosemary, thyme, and lavender to toast the bread as well as toss the finished salad.  It is perfect served hot to warm.

This recipe could easily be made gluten free using a brown rice bread.

Warm Fall Panzanella

Ingredients:

1/2 loaf whole wheat sourdough, preferably day old, 1/2" cubes, toasted
1 1/2 cups wild rice, cooked
3 anjou pears, thinly sliced
1 cup walnuts, quartered and toasted
seeds of 1/2 of a pomegranate
a few sprigs of fresh rosemary, finely chopped
Fustini's Provencal Herbes Olive Oil
Fustini's 18 Year Old or Pomegranate Balsamic

sea salt
pepper
juice of one orange to keep pears from oxidizing, discard
8 oz of good french brie or goat cheese, 1-2 ounces each, served on the side

Directions:

Start a pot of lightly salted water on the stove to boil, approximately 2 parts water to 1 part rice (see package instructions). When the water is boiling, pour the wild rice in and reduce heat to low and slowly cook it. Cover with a lid to cook for approximately 45 minutes. When water is absorbed, remove from heat and let stand, fluff with a fork.

Heat oven to 350 degrees. Cut sourdough roughly into 1/2" cubes or you can hand tear for a more rustic look. Place on a sheet pan and toss bread with Fustini's Provencal Herbes olive oil and sea salt. I like to use just enough to lightly coat the bread. Put the bread into the oven to toast for about 15-20 minutes, or until golden. Place walnuts on another sheet pan and toast for 7-10 minutes so that they are just warm to release the oils and have a nice brown toasted color.

Meanwhile, quarter the pears and cut out the core. Slice the pear in thin slices. Use the juice of a fresh orange to keep the pears from oxidizing. Set aside. Cut the pomegranate in half and use a spoon to remove the seeds, being careful to remove any pulp from the seeds. Remove rosemary needles from stem and finely chop.

Combine the bread, rice, pears, walnuts, pomegranate seeds, and rosemary in a bowl. Lightly toss with olive oil, balsamic, sea salt, and pepper. Serve warm with a generous slice of brie or goat cheese.