Goose Valley Wild Rice - Wild Rice, Pork Chop & Leek/Corn Plate

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

Instead of a recipe, I thought I would create a plate using Goose Valley's Brown & Wild Rice Fusion. If you haven't developed a taste for wild rice, a wild rice pilaf or a fusion like this one is a great way to acclimate your taste buds to the unique flavor of wild rice. I loved this fusion because it was 100% whole grain and I felt good about eating brown rice and wild rice, where I usually just eat white rice.

The three different elements of this meal really complemented each other. The pork was salty and spicy with the cracked black pepper, the leek and corn with butter had a mild sweet flavor and everything was balanced out my the earthiness of the brown and wild rice fusion. I highly recommend you try it.

By the way, Goose Valley is on Facebook and Twitter. Make sure you follow them for updates on their products.


Thin cut, boneless pork chops seasoned with salt & freshly cracked black pepper

2 leeks, halved and sliced and rinsed
3 ears of corn, grilled and kernels removed
2 tablespoons of butter

1 package of Goose Valley Brown & Wild Rice Fusion

Cook the Goose Valley Brown & Wild Rice Fusion per the instructions on the bag. Drain and set aside.

Heat up a pan with olive oil until it's sizzling hot. Add your seasoned pork chops and fry on both sides for 2-3 minutes. More if you like your chops crispy like I do.

In a small sautee pan, melt your 2 tablespoons of butter. Add your sliced leeks and cook at medium-low temperature until the leeks become soft. Stir in the corn and add salt to taste. Don't add pepper because it will disturb the balance of sweetness that the leeks, corn and butter provide.

Plate it all up and enjoy.

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