What you'll be getting:

Wild Rice and Roasted Veggies

Per Serving

125 g veggies (romenesco, butternut squash, turnips, carrots, beets, chard)

1/2 c chickpeas (tossed in avocado oil, lemon juice, fines herbs)

1/4 c wild rice (par-cooked, you will need 1/4 c of water per serving)

2 T seasoning sauce (lime juice, lemon juice, fines herbs, avocado oil, nutritional yeast, salt, pepper)

Equipment needed: 1 oven safe pan (with lid), lined sheet pan

Preheat your oven to 400

In an oven-safe pan, add the rice. To the rice, add 1/4 c water per serving. If you do not have an oven safe pan you can also cook on a low simmer. You may have to add extra water though as it evaoporates. 

Next, place the veggies on your sheet pan. 

Set a timer for 15 minutes. 

Stir around the rice a bit to make sure all of it gets a bit wet. Cover the pan with the lid. 

When the oven reaches 400, place the sheet pan and pan with rice in it in the oven. 

While the veggies and rice are cooking, place the chickpeas and chard in a bowl and toss with the seasoning sauce. 

Toss everything on the sheet pan together and return to the oven for another 10 minutes. 

Mix everything together and then dinner is ready. From start to finish this dinner takes less than 30 minutes. Enjoy! 

When the 15 minute timer goes off, pull the rice from the oven, keep lid on it and set it aside. Add the chickpeas and chard to the sheet pan. 

After the 10 minute timer goes off, pull the sheet pan from the oven and add everything to the rice. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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