- In a pot, over medium heat, melt the butter and add the onions, garlic, carrots and celery, saute till they are soft.
- Add the Six grain Medley Rice and the cajun seasoning and saute for 2 minutes. Add the stock and cook till the rice is fully cooked and the stock has been completely absorbed.
- Add the Antipasto Rustico, chopped walnuts and mix well. Garnish with goat cheese for service.
If you have any left overs, this is what you can do:
Add whole egg to the mixture (1 egg for every lb) so you can bind the rice mixture. Form them into cakes. Bread them and pan fry them. Serve hot, garnished with Fig Balsamic Reduction.