Black Wild Rice and Quinoa with Mixed Greens

This dish combines two of the most nutrient-dense foods, wild rice and quinoa, with a blend of mixed greens, creating a flavorful and colorful dish.

INGREDIENTS

• 1 C red quinoa
• 1 C black wild rice
• 2 C Portabella mushrooms, diced in cubes
• 1 Vidalia sweet onion (1/2 cup diced)
• 2 cloves garlic (coarsely chopped)
• 1 head Dino kale (sliced chiffonade)
• Della Terra Extra Virgin Olive Oil
• Della Terra Extra Virgin Chili Oil
• 1/4 C pumpkin seeds
• 1 C dried cranberries
• 2 handfuls of baby spinach coarsely chopped
• Handful of arugula
• 3 C chicken broth

PREPARATION

1. Cook quinoa as directed in one pot in 1 1/2 cups of chicken broth and the black wild rice in another pot in 1 1/2 cups of chicken broth. Set both aside when cooked.
2. To extract water out of the mushrooms so they aren’t soggy, heat pan and and cook mushrooms until water dissipates, set aside.
3. Sauté sweet onion in Della Terra Extra Virgin Olive Oil until translucent (about 3 minutes).
4. Add Kale and cook for 2 minutes.
5. Add cooked quinoa and black wild rice to pan and cook together.
6. Add spinach and mushrooms and cook together. Continue to stir so it doesn’t stick.
7. Add dried cranberries and pumpkin seeds.Stir all together and add 2 more tablespoons of Della Terra Extra Virgin Chili Oil for 2 more minutes.
8. Top dish with arugula and serve warm.