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Approx. 5 Cups (8–10 Portions)
Sides / Wild Rice & Grain Salads
Heat 2 tsp. olive oil in a heavy saucepan over medium heat. Add 1 Tbsp. chopped shallots and ¼ tsp. chopped garlic; sauté until fragrant. Add 1 cup raw wild rice and stir constantly for 1 to 2 minutes to coat grains thoroughly in oil.
Pour in 3 cups prepared RC No Added MSG Harvest Vegetable Base broth and bring to a simmer. Cover tightly, reduce heat to low, and simmer slowly for 35 to 45 minutes until the wild rice grains burst and are tender. Remove from heat and let stand covered for 10 minutes.
In a separate small saucepan over low flame, simmer ¾ cup fresh orange juice until reduced by two-thirds (yielding approx. ¼ cup thick orange glaze). Set aside to cool.
Heat frying oil in a small pan. Flash-toast ½ cup walnut halves in hot oil for 30 to 45 seconds until fragrant and golden. Immediately drain on paper towels and toss warm walnuts in 1 Tbsp. dry RC No Added MSG Harvest Vegetable Base paste until evenly coated in savory seasoning.
In a large bowl, combine the cooked wild rice, reduced orange juice, half of the seasoned toasted walnuts, ¼ cup diced bell peppers, and ¼ cup raisins. Drizzle with balsamic vinegar to taste and toss gently to mix. Serve warm or chilled, garnished with the remaining seasoned walnuts on top.
Seasoned Walnut Technique: Tossing flash-fried warm walnuts directly in dry RC No Added MSG Harvest Vegetable Base paste adheres a deeply savory, umami-rich coating that creates an unexpected flavor explosion against sweet orange and balsamic notes.
Vegetable Base Foundation: Cooking wild rice in Harvest Vegetable Base broth saturates the tough outer bran with rich mirepoix flavor, eliminating the blandness often associated with plain water-cooked grains.
Service Versatility: Excellent as an autumn/winter side dish alongside roast turkey, pork tenderloin, or duck breast, or served cold on catering salad displays.
