"Wild Rice Mediterranean Bowls for a BIG dinner win! kindly #sponsored by @think_rice and @thefeedfeed
You will love all the flavors and textures in these bowls! We start with chewy and delicious U.S.-grown wild rice. Wild rice is so hearty and brings a unique, nutty flavor to these bowls.
Then we add all the fresh veggies, roasted cauli, massaged kale, kalamata olives, and Medjool dates. Yes dates, so good, just trust me. All topped with a Mediterranean-inspired vinaigrette!
You can grab the recipe for these yummy bowls at the link in my bio!
What's your favorite way to use wild rice?
#thinkrice #feedfeed"
Wild Rice Mediterranean Bowls
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Prep time 30mins
Cook time 1hr
Serves or Makes: 4
Roasted Cauliflower
ingredients
- 2 teaspoons avocado oil
- 1 small cauliflower, florets only
- 1 teaspoon ground cumin
- 1 teaspoon sumac, or substitute with paprika
Dressing
ingredients
- 1/2 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon dried oregano
- 1 clove of garlic, minced
- 1/2 teaspoon sea salt
Salad
ingredients
- 4 leaves of kale,
- 1 teaspoon extra-virgin olive oil
- 2 15.5-ounce cans chickpeas
- 12 ounces cherry tomatoes
- 1 cup red cabbage, finely sliced
- 2 carrots, peeled and shredded
- 12 kalamata olives
- 2 medjool dates, sliced
Method
Step 1
Preheat oven to 400°F. Line a large baking tray with silicone liner or parchment.
Step 2
For the rice: Bring U.S.-grown wild rice and water to a boil in a 3-quart saucepan. Lower heat and cover. Cook for 55 minutes until tender. Remove from heat, allow to sit for 5 minutes. Drain any remaining water.
Step 3
While rice cooks, prepare cauliflower. In a medium bowl, stir together avocado oil, sumac (or paprika), and cumin. Add cauliflower florets and massage mixture in with your hands. Spread onto prepared baking sheet and roast for 25-30 minutes. Set aside bowl (reuse it to toss the salad).
Step 4
While rice is cooking and cauliflower is roasting, make dressing. Combine dressing ingredients in a 16-ounce jar and shake vigorously
Step 5
Massage kale. Remove stem from kale leaves. Tear kale leaves into small pieces and add to bowl. Add olive oil and massage for one minute. Add chickpeas, tomatoes, cabbage, carrots, olives, and dates.
Step 6
Assemble bowls. Divide rice, roasted cauliflower and salad into four large bowls. Top with dressing and enjoy.
Step 7
Leftovers will keep in the fridge for up to five days. Store dressing separately and add just before serving.