INGREDIENTS
1 package mini Phyllo shell
1 garlic clove, minced
1 tbsp. butter
1 c. Goose Valley wild rice, cooked
¼ c. goat cheese
¼ c. walnuts, chopped
1 tbsp. rosemary, minced; and leaves for garnish
Salt and pepper to season
¼ c. peach preserves
PREPARATION
Preheat oven to 350°. Place shells on sheet pan and bake for 3-5 minutes, then cool. Sauté garlic in butter until soft. Combine with rice, cheese, rosemary, and walnuts, and mix well. Season with salt and pepper. Fill shells with 1 tbsp of rice mixture. Top with peach preserves and garnish with rosemary leaf.