Organic Baby Vegetables with Roasted Peppers

Name: Organic Baby Vegetables with Roasted Peppers, Wild Rice Pilaf with Almonds
Ingredients: 3 Tbsp butter; 1 1/2 cups baby green beans (steamed and cooled); 1 1/2 cups baby carrots (steamed and cooled); 1 cup red and yellow bell peppers (roasted and julienned); 1/4 cup balsamic glaze; Kosher salt and pepper; 1 3/4 cups chicken stock; 2 bay leaves; 8 sprigs fresh thyme; 1 large carrot (diced small); 2 cups wild rice; 3 Tbsp butter; 3/4 cup toasted almonds; 4 green onions (sliced fine); Kosher salt and pepper

Organic Baby Vegetables with Roasted Peppers, Wild Rice Pilaf with Almonds

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Ingredients

3 Tbsp butter
1 1/2 cups baby green beans steamed and cooled
1 1/2 cups baby carrots steamed and cooled
1 cup red and yellow bell peppers roasted and julienned
1/4 cup balsamic glaze
Kosher salt and pepper

Wild Rice Pilaf with Almonds

1 3/4 cups chicken stock
2 bay leaves
8 sprigs fresh thyme
1 large carrot diced small
2 cups wild rice
3 Tbsp butter
3/4 cup toasted almonds
4 green onions sliced fine
Kosher salt and pepper

Instructions

Heat butter in sauté pan over medium heat. Add green beans and carrots and cook until heated through, about 3 to 5 minutes. Season to taste and add balsamic glaze. Add roasted peppers, toss to coat and serve immediately.

For the Wild Rice Pilaf with Almonds:

Bring chicken broth, bay leaves, thyme and carrots to a boil in a saucepan over medium heat. Add wild rice and bring to a boil. Lower heat to a simmer, cover and cook for about 35 minutes until rice is plump and tender and all liquid is absorbed. Add butter and toss to coat. Set aside and keep warm.