Rich, sweet and full of diversity, this melting pot is a beautiful mirror of the variety of earth foods that grow above and beneath the surface.
In a heavy medium saucepan, bring 3 cups of low sodium chicken broth to a simmer over medium heat. Add rinsed wild rice and simmer until all liquid evaporates and rice is almost tender...may take up to 45 minutes.
While the rice is cooking, blend 1 cup of corn (can pre-roast if desired for a richer flavor) and 1 cup of chicken broth in a food processor until a smooth puree forms. Heat butter in a large Dutch oven over med-high heat. Add sliced sausage and sauté until golden brown, about 3-5 minutes. Add chopped onions, carrots, celery, mushrooms, bell pepper, chard, and green beans. Sauté 4 or 5 minutes or so, and while stirring add remaining 1/2 cup chicken broth. Reduce heat to low and allow to simmer for 15 minutes.
Add the cooked wild rice, corn puree, and remaining corn kernels to the melting pot. Simmer until the wild rice is tender and the "elements" are in full harmony (about 15 minutes). Mix in Organic Valley Half & Half and season with sea salt and pepper.
A vegetarian option: leave out the chicken sausage and add more veggies or your favorite meat substitute. Try marinated and baked tofu!
Cooking Tip: for a richer flavor, roast corn kernels prior to creating the puree and substitute Organic Valley Heavy Whipping Cream for the Half & Half.
Garnish with grated Organic Valley cheeses, fresh chives and parsley.
Gaia's Melting Pot can be prepared up to 2 days ahead of service. Refrigerate until cold; cover and keep refrigerated. Rewarm over medium-low heat and stir to prevent scorching.