Shrimp and Tuscan Kale Ragout with Wild Rice Blend

Rinse the wild rice blend thoroughly under cold water. Combine with 2 cups of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and grains have burst.

While rice cooks, prepare the ragout. In a large heavy-bottomed pot, heat half the olive oil over medium heat. Add thinly sliced garlic and sauté until fragrant and just golden—do not burn.

Pour in the cherry tomato passata and simmer gently for 10 minutes until the sauce thickens slightly. Season with a pinch of salt.

Add the stemmed and torn Tuscan kale to the tomato sauce. Cover and braise for 5-7 minutes until the kale is tender and has absorbed the tomato sweetness.

Increase heat slightly, add the raw shrimp, and poach in the tomato-kale mixture for 3-4 minutes until they are opaque and curled into tight 'C' shapes.

To serve, mound a generous portion of the cooked wild rice into a wide shallow bowl. Ladle the shrimp and kale ragout directly over the top, allowing the vibrant tomato juices to soak into the rice. Drizzle with the remaining fresh olive oil and finish with a crack of black pepper.