something HB wild rice
with Roasted Sweet Potato and Pomegranate
Ingrédients : Patate douce • Medley de riz sauvage (riz étuvé, riz sauvage) • Grenades • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Oignon vert • Concentré de bouillon de miso (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) (soya).
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 tasse(s)
Mélange de riz sauvage
2 pièce(s)
Patate douce
½ pièce(s)
Grenade
2 pièce(s)
Oignon vert
2 pièce(s)
Concentré de bouillon de miso
(Contient: Soya Peut contenir : Crustacés, Moutarde, Sésame, Sulfites, Blé, Gluten, Oeuf, Lait, Poisson)
½ tasse(s)
Feta, émietté
(Contient: Lait)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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!)
