California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese Recipe

Cook the 1 cup wild rice according to its package directions, stirring in the tomato paste, Italian seasoning, and 2 teaspoons salt as it cooks.

While the rice simmers, prepare an ice bath: In a large bowl, combine 1/2 gallon water and 2 cups ice. In a separate pot, bring another 1/2 gallon water and 2 teaspoons salt to a boil, then lower the heat to a simmer.

Once the beef is browned, add the cooked wild rice mixture to the pan, stirring to combine everything thoroughly. Set this aside.

In a separate small bowl, combine the 1/2 cup ricotta cheese, 1/4 cup grated carrot, 3 tablespoons sunflower seeds, and the remaining 1/4 teaspoon salt.