• Before starting, wash and dry all produce.
• Using a strainer, rinse wild rice medly until water runs clear.
• In a medium pot, stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high. 
• Once boiling, reduce heat to medium-low. Cover and cook for 20-22 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onion.
• To a medium bowl, add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if you like.)
• Season with salt and pepper, then whisk until combined.
• Add cabbage, then toss to combine.

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, pat corn dry with paper towels.
• When hot, add corn to the dry pan. Cook for 5 min, stirring occasionally, until dark brown in spots.
• Add half the Mexican Seasoning. Cook for 15 sec, stirring often, until fragrant.
• To the medium bowl with slaw, add corn, then toss to combine.
• Carefully wipe the pan clean.

• Return the same pan to medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
• Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water.
• Cook for 30 sec-1 min, stirring often, until fragrant and no longer watery.
• Season with pepper.

• To a small bowl, add sour cream, remaining vinegar and 1 tsp (2 tsp) water.
• Season with salt and pepper, then stir to combine.

• To the pot with wild rice medley, add half the green onions. Fluff with a fork.
• Divide wild rice medley between bowls. Top with slaw and chorizo.
• Sprinkle feta and remaining green onions over top.
• Dollop crema over bowls.

If you've opted to get chorizo, prep and cook in the same way the recipe instructs you to prep and cook turkey.**