Roasted Rosemary Polenta, Apricots, Wild Rice

Name: Roasted Rosemary Polenta, Apricots, Wild Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 liters chicken stock; 355 milliliters whole grain cornmeal, coarse grind; 237 milliliters dried apricots, coarsely chopped; 1 Tbsp fresh rosemary, finely chopped; 3 sprigs fresh thyme; 3 cloves garlic, finely minced; 59 milliliters Parmesan, grated; 2 sage leaves, finely chopped (optional); 3 servings sea salt and pepper; 237 milliliters raw whole almonds, coarsely chopped and toasted; 237 milliliters wild rice; 3 servings Fustini

Roasted Rosemary Polenta, Apricots, Wild Rice might be just the main course you are searching for. This recipe covers 52% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 1317 calories, 50g of protein, and 59g of fat per serving. This recipe serves 3. Head to the store and pick up fustini, fustini, thyme, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.