Aloha Wild and Brown Rice Print Email

1 cup Lundberg’s Wild Rice Medley
- or 1/2 cup Rice Medley, and 1/2 cup brown rice
2 cups low sodium chicken stock (More Than Gourmet brand suggested)
1 cup Tony’s Aloha Dried Fruit and Nut Medley
- or a blend of tropical dried fruits and roasted nuts
pinches of fleur de sel and white pepper
pats of butter

Cook rice in chicken stock according to package directions – take care not to use a salty stock! I suggest More Than Gourmet Glace de Poulet.

Chop dried nuts and fruits as desired, reserve.

When rice is done, toss with dried fruits and nuts, along with pinches of sea salt and pats of butter. Rest for five to 10 minutes before serving. Makes a hearty rice bed for a grilled or roasted meat entree. – Chef Mick (Michaelangelo) Rosacci, --