Fall Lunch Trio

A hearty wild rice soup, a refreshing mandarin salad, and a filling panini make up this comforting and tasty fall lunch trio.

Ingredients:

• 1 cup wild rice
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups mandarin oranges, peeled and segmented
• 4 cups mixed greens
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinaigrette
• 8 slices whole grain bread
• 8 slices turkey or chicken breast
• 8 slices provolone cheese
• 2 tablespoons olive oil

Instructions:

Put wild rice and vegetable broth in a large pot

Bring to a boil, then lower the heat and let it cook for 45 minutes, or until the rice is soft

Put the onion and garlic in a different pan and cook them until they get soft

Put in the celery, carrots, thyme, salt, and pepper

Cook until the vegetables are soft

Put cooked vegetables into the pot with the wild rice that has already been cooked

Mix everything together, then let it cook for another 10 minutes

Put mixed greens, sliced almonds, dried cranberries, and balsamic vinaigrette in a large bowl

Toss the ingredients together until they are well mixed

Medium heat should be used for the panini press or the skillet

Put turkey or chicken, provolone cheese, and a spoonful of wild rice soup between two slices of whole grain bread to make a sandwich

Use olive oil to cover the outside of the sandwiches

On a skillet or pan, cook sandwiches for about 4 to 5 minutes on each side, until the bread is golden brown and the cheese melts

Orange salad should be served on the side with hot sandwiches