THE CORVALLIS CARROT
What you'll be getting:
Lentils with Wild Rice and Winter Veggies
1/2 c cooked black lentils (will need to be drained of liquid)
100 veggies (cauliflower, romanesco, zucchini, carrots tossed in seasoning sauce)
25 g greens (cabbage and chard, tossed in a little oil, salt, pepper, and nutritional yeast)
3/4 c cooked wild rice blend
2 T seasoning sauce (lemon juice, lemon zest, fines herbs, oil, salt, pepper, and nutritional yeast)
Equipment needed: 1-2 sheet pans
Preheat oven to 425. If you have the option to bake or roast, choose the roast. Veggies will cook fine baking, but roasting will give you a bit more color.
When your oven reaches 425, place veggies on the sheet pan. Do not add the greens yet. Set a timer for 15 minutes. For 3-4 servings you many need to cook for 20 minutes. The cauliflower will start to brown when it's ready.
The rice has been cooked and just needs to be rehydrated and warmed. Add 1 T of water per serving and either microwave or warm on the stove top. You can also warm on the sheet pan when you add the lentils. When the timer goes off, pull the sheet pan and add half of the seasoning sauce and toss everything together.
When 5 minutes remain on the timer, add the lentils and greens.
Plate the rice and top with the veggies and lentils. Finish the dish by drizzling the rest of the sauce over top. From start to finish this dinner takes less than 20 minutes. Enjoy!