Hearty and warm, perfect for a cold winter day.

from Rachel Oberg, GB Guido’s Produce Team Member & Dinner Specialist
Serves 4

1 pound of your favorite Mazzeo’s fresh sausage,
removed from its casing
½ pound napa or green cabbage, thinly sliced
1 pound shiitake mushrooms, stems removed,
caps chopped
1 cup wild rice, rinsed
2 cloves of garlic, diced
1 tablespoon red wine vinegar
4-6 cups turkey or chicken stock
4 cups baby spinach
2 tablespoons chopped scallions, green parts only
¼ teaspoon pepper
1 tablespoon butter
¼ to ½ teaspoon salt, if desired
Sriracha, for topping

Heat a large pot over medium-low. Add the sausage and cook until browned, about 7 minutes. Add the cabbage and cook until it’s softened a bit, about 2 minutes. Stir in the mushrooms and the wild rice and cook for 2-3 minutes. Add the garlic and cook for 30-60 seconds, stirring constantly. Add the vinegar to deglaze the pan. Stir for a minute, scraping up the fond (the brown bits at the bottom of the pan). Add the stock and bring it to a boil, then reduce to a simmer and cook covered until the rice is done, about 45-60 minutes (wild rice cooking times can vary, so bite-test the rice as it cooks).
Add the spinach, chopped scallions, and pepper. Remove the pot from the heat and stir in the butter. Taste for seasoning and add salt if desired. Serve topped with a dollop of Maple Smoked Sriracha.

Serve with corn muffins, baked apples, and a glass of Ghostrunner Red Blend.