• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Strip some thyme leaves from stems, then chop 1/2 tbsp (1 tbsp) leaves.
• In a medium pot (use a large pot for 4 servings), stir together wild rice medley, chicken stock powder, chopped thyme, 1 1/2 cups (3 cups) water, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high heat.
• Once boiling, reduce heat to medium-low.
• Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice mushrooms.
• Peel, then mince or grate garlic.
• Roughly chop parsley.
• In a small bowl, whisk together miso broth concentrate, beef broth concentrate and 1/2 cup (1 cup) water. Set aside.
• Cut broccoli into bite-sized pieces.
• To a parchment-lined baking sheet, add broccoli, half the garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
• Roast in the bottom of the oven, flipping once halfway through, until tender, 8-10 min.

• Pat steak dry with paper towels, then season with salt and pepper.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side.
• Remove from heat, then transfer steak to another baking sheet.
• Roast in the middle of the oven, until cooked to desired doneness, 5-8 min.**
• When steak is done, transfer to a cutting board. Cover loosely with foil, then set aside to rest for 5 min.

• Meanwhile, heat the same pan over medium.
• Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add mushrooms and remaining thyme sprigs. Cook, stirring occasionally, until softened, 3-4 min.
• Add remaining garlic and Cream Sauce Spice Blend. Cook, stirring often, until mushrooms are coated and garlic is fragrant, 1 min.

• Slowly add miso-beef broth mixture to the pan.
• Cook, stirring constantly, until sauce thickens slightly, 2-4 min.
• Season with salt and pepper, to taste.
• Carefully remove and discard thyme sprigs.

• Fluff rice with a fork, then stir in parsley.
• Thinly slice steak.
• Divide rice, steak and broccoli between plates.
• Top steak with mushroom sauce.

If you've opted for ribeye steak, prep and cook the same way the recipe instructs you to prep and cook striploin steak.