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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.

To serve:

  • Toss rice with almonds and place on plates. Garnish with green onions.