Jewelled Wild Rice
Serves 6 | with Roasted Sweet Potato and Pomegranate
As beautiful to look at as it is delicious to eat, this recipe is festive defined. Hearty wild rice blend, roasted sweet potatoes and bright bursts of pomegranate are the flavours you want on your table at any special meal this season.
Ingredients: Sweet potato • Wild rice medley (parboiled rice, wild rice) • Pomegranates • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Green onion • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Wild Rice Medley
2 unit(s)
Sweet Potato
½ unit(s)
Pomegranate
2 unit(s)
Green Onion
2 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
½ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Stir together wild rice medley, broth concentrate, 2 cups (4 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot (large pot for 12 ppl). Bring to a boil over high heat.
- While rice comes up to a boil, peel, then cut sweet potato into 1/2-inch pieces.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 24-30 min. Remove pot from heat. Set aside, still covered.
- Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
- Roast in the oven, stirring halfway, until tender and golden, 20-24 min.
- Meanwhile, thinly slice green onions.
- Halve the pomegrante (use all for 12 ppl), and then cut into quarters. Using hands to remove the inner membranes, remove seeds into a large bowl. (TIP: We suggest using gloves to avoid staining hands!)
- Separate and set aside one quarter of the pomegranate seeds into a small bowl for garnishing.
- Fluff rice with a fork.
- Add rice, sweet potatoes and half the green onions to the large bowl of pomegranate seeds. Season with salt and pepper. Stir to mix.
- Transfer rice to a serving platter. Sprinkle feta cheese, remaining pomegranate seeds and remaining green onions over top. (NOTE: Rice can be served warm or at room temperature!)
