• Before starting wash and dry all produce. Preheat oven to 450°F.
• Using a strainer, rinse rice until water runs clear. 
• Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
• To a medium pot, stir together wild rice medley, carrots, half the stock powder, 1 cup (2 cups) water 1 tbsp (2 tbsp) butter. Bring to a boil over high heat.
• Once boiling, reduce heat to medium-low. Cover and cook for 20-25 min, until rice is tender and liquid is absorbed.
• Remove the pot from heat. Set aside, still covered.

• While rice cooks, trim green beans. Cut in half.
• Peel, then cut onion into 1/4-inch slices.
• Heat another medium pot over medium-high (use same for 4 servings). When hot, add 1 tbsp (2 tbsp) butter and onions. Season with salt and pepper. Cook for 3-4 min, stirring often until soft and golden.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

• Sprinkle over half the Cream Sauce Spice Blend. Stir to coat. Add cream cheese, half the mustard, remaining stock powder, 1/4 tsp (1/2 tsp) sugar and 1/3 cup (1/2 cup) water. Cook for 1-2 min, stirring often until sauce thickens slightly.
• Add green beans. Reduce heat to medium. Cover and cook for 7-10 min, stirring often until tender. 

• Heat a large non-stick pan over medium-high.
• While pan heats, cut into 1/2-inch pieces, then pat dry with paper towels. Add tofu and remaining Cream Sauce Spice Blend to a shallow dish. Toss to coat.

• When hot, add 1 tbsp oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in two batches for 4 services, using 1 tbsp oil for each batch.) 
• Remove pan from heat. Add soy sauce, half the cranberry spread and remaining mustard. Stir to coat. 

• Fluff rice with fork. Stir in half the crispy shallots.
• Thinly slice chicken.
• Divide rice, chicken, green beans and tofu between plates.
• Sprinkle remaining crispy shallots over green beans.
• Drizzle remaining cranberry spread over tofu.

If you've opted to add chicken breasts, preheat oven to 450°F.

Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

Thinly slice chicken. Divide chicken between plates.