Jewelled Wild Rice
Serves 6 | with Roasted Sweet Potato and Pomegranate- Soy
- Milk
- Crustaceans
- Mustard
- Sesame
- Sulphites
- Wheat
- Gluten
- Egg
- Milk
- Fish
- May contain traces of allergens
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).
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 be present: 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!)
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it delicious, while others felt it lacked flavor; consider adding extra seasoning to taste.
- Ease of prep: This dish works well for holiday gatherings and potlucks, with the option to serve warm or at room temperature.
- Suggestions: Try adding more rice and sweet potato to stretch the recipe for larger groups.
- Portions: The rice is quite filling; consider reducing or omitting sweet potatoes and feta for a lighter dish.
