Start by rinsing the wild rice blend under cold water. This step helps remove excess starch, which can make the rice gummy if not rinsed. In a medium saucepan, combine the rinsed rice with 2 ½ cups of broth. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed.

While the rice cooks, heat a large skillet over medium heat. Add the sliced butter. Once melted, toss in the finely chopped onion. Sauté the onion for about 5-7 minutes, stirring frequently until it turns translucent and soft. Next, add the minced garlic and cook for an additional minute. The aroma at this stage is heavenly!

Now it’s time for the veggies. Add the sliced baby carrots and shaved Brussels sprouts to the skillet. Cook them for about 5-6 minutes, stirring occasionally. You want them tender but still with a bit of crunch. Add a generous sprinkle of salt and pepper to enhance the flavors.

Once the rice is cooked, fluff it with a fork. Then, add the cooked vegetables to the rice. Stir in the dried Italian seasoning, ensuring everything gets well combined. Taste the mixture and adjust seasoning if necessary.

If you’re feeling adventurous, stir in the optional lemon zest and smoked paprika for that extra kick. Serve it warm, and sprinkle any desired nuts as a garnish before dishing it out onto plates. Your guests will be impressed!