Ingredients

2 tsp. olive oil
¼ tsp. Garlic in Oil
1 Tbsp. Chopped Shallots in Oil
1 cup wild rice
3 cups prepared Harvest Vegetable Base
¾ cup fresh orange juice
oil for frying
½ cup walnut halves
1 Tbsp. Harvest Vegetable Base
¼ cup assorted small diced peppers
¼ cup raisins
balsamic vinegar to taste

Instructions

Printer-Friendly PDF(yields approximately 5 cups)

Heat olive oil and sauté the Garlic in Oil and Chopped Shallots in Oil. Add the wild rice and stir to coat. Add the prepared No Added MSG Harvest Vegetable Base and bring to a simmer. Cover and simmer slowly for 35-45 minutes or until rice is tender. Allow to stand for 10 minutes. In a separate pan, reduce the orange juice by two-thirds over a low flame. Reserve for later use. Heat oil. Toast walnuts in hot oil for 30-45 seconds. Drain to paper towels and toss in No Added MSG Harvest Vegetable Base. Combine the cooked rice, reduced orange juice, half of the seasoned walnuts, peppers and raisins. Season with balsamic vinegar and mix well. Serve warm or chilled, topped with remaining seasoned walnuts.