Ingredients: Vegetable Broth (Onion, Tomato, Carrot, Celery, Fennel, Red Cabbage, Garlic, Parsley, Fennel Fronds, Rice Bran Oil), Granny Smith Apple, Milk, Gluten-Free Flour (Brown Rice Flour, Potato Starch, Okara Flour, White Rice Flour, Tapioca Starch, Xanthan Gum), Wild Rice Blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Red Rice, Black Rice), Egg, Celery, Yellow Onion, Cornmeal, Leek, Cranberries, Butter, Sour Cream (Cultured Milk, Cream, Enzymes), Cornmeal Polenta, Sugar, Rice Bran Oil, Green Onion, Salt, Parsley, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Thyme, Sage, Baking Soda, Pepper
Allergens:
Oven (ideal):
Remove from refrigerator 1 hour before reheating to allow it to come to room temperature.
Preheat oven to 350°F. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer to your own oven-safe ceramic casserole dish.
Reheat until heated through, roughly 20 minutes for 2-3 servings or 30 minutes for 4-6 servings. Remove foil for last 15 minutes to allow a golden crust to form.
Microwave (will not form a crust):
Remove the plastic lid, loosely cover, and heat on high for 4-5 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating.
