Wild Rice
WILD RICE
With Renegade Sweet Toscana
Prep:
10 Minutes
Cook Time:
60 Minutes
Servings:
8
Ingredients:
1 7.5 Ounce Package of Renegade Sweet Toscana
2 Cups Wild Rice Mix, Rinsed
3 Cups Vegetable Stock
2 Tbsp Olive Oil
3/4 Cup Mushrooms, Diced
1 Large Yellow or White Onion, Diced
3 Celery Stalks, Diced
3 Cloves Garlic, Minced
Fresh or Dried Thyme to Taste
Fresh or Dried Sage to Taste
Salt and Pepper to Taste
Pomegranate Seeds, Garnish
Chopped Parsley, Garnish
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Instructions:
1) Cook the rice and vegetable stock according to instructions on the package.
2) Heat 2 tablespoons of olive oil over medium-high heat in a large pan, preferably cast iron. Add the onion, mushrooms and celery and a couple pinches of salt and cook for about 5-6 minutes, until it starts to brown. Add the garlic, Renegade Toscana, thyme and sage and cook for an additional 3-4 minutes while stirring. Taste and add salt and pepper as needed.
3) When the rice is cooked and liquid is absorbed, turn off the heat and let it stand for 5 minutes.
4) Remove the lid and add the salami and vegetables mix. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with pomegranate and parsley.
5) Enjoy!
Wine and Beer Pairings:
1) Bold red wines that are complex and rich balance nicely with the sweetness from the Toscana and herbs. We recommend a cabernet sauvignon or zinfandel.
2) A fairly dry pilsner or malty porter is sure to be enjoyed with this meal.
Cheers,
Renegade Team
ALSO FEATURING OUR PLANT-BASED SWEET TOSCANA
ITALIAN HOAGIE
SUPREME PIZZA
