Colusari™ Red Rice with Roasted Root Vegetables

Colusari™ Red Rice with Roasted Root Vegetables

InHarvest Products Used


Yield: 24 servings

  • 2 lbs. InHarvest Colusari™ Red Rice
  • 3 qts. chicken or vegetable stock
  • 3 qts. mixed root vegetables, (we used sweet potato, carrot, rutabaga, turnips and parsnips), ½ inch dice
  • 1 1/8 c. extra virgin olive oil
  • 3 T. fresh thyme, chopped
  • Salt and pepper, to taste
  • Saffron threads, pinch
  • ¼ c. warm water
  • 2 T. fresh garlic, chopped
  • ½ c. shallots, chopped
  • 1 c. dry white wine
  • 6 c. chicken stock
  • Salt, to taste
  • 1 c. wild rice flour, seasoned with salt and pepper
  • 24 halibut fillets


  1. Bring 3 qts. of stock to a boil, stir in InHarvest Colusari Red Rice. Cover and simmer for 35 minutes. Drain excess liquid, reserve rice.
  2. Mix root vegetables with ½ c. olive oil, fresh thyme, salt and pepper to taste. Spread on sheet pan and roast in oven until tender, about 25 minutes.
  3. Remove root vegetables from pan and mix with rice, reserve.
  4. Steep saffron threads in ¼ c. warm water.
  5. Sauté garlic and shallots in 2 T. olive oil until lightly browned; deglaze pan with white wine. Stir in chicken stock, saffron water and salt to taste. Simmer reserve for service.
  6. Coat only the top of the halibut fillets with the wild rice flour and sear both sides of the fish in a sauté pan with remaining extra virgin olive oil, starting with the coated side. Sauté until fish is just opaque all the way through (time will vary due to fillet thickness).
  7. Plate halibut with ¾ c. Colusari Red Rice and ¼ c. saffron broth around the rice. Garnish with fresh thyme.