So much flavour packed into this combination!
Combine cooked wild Rice and cooked and rinsed Pinto Beans in a fry pan.
Add in 1 Tbsp Olive Oil
1 Cup Veggie Stock
1/2 Tbsp Sriracha
1 small lime juiced
1/2 Tbsp nutalex
Sprinkle some veggie vegeta over to thicken the stock
Serve with steamed Broccolini with minced garlic and
Mushrooms coated in sweet paprika and bread crumbs.