Roasted Rainbow Carrots, Cauliflower and Chickpeas Wild Rice
Serving size: 6 main course meal
25 minutes to prep
45 minutes to cook
Ingredients
1 cup of wild rice, or grain of your choice. Cook as directed on box
3 tablespoon of EVOO
2 teaspoon lemon juice
3 garlic cloves, minced
12-16 rainbow carrots, peeled if desired or scrubbed cleaned
1/2 teaspoon of cumin
1/2 teaspoon of thyme
1 can BPA free can of chickpeas, rinsed and drained
3 Tablespoon of pistachios
1 head of cauliflower, chopped into bite sized pieces
Salt and Pepper
2 Tablespoons of flat leaf parsley to add as topping at end
Citrus Tahini Dressing
1/3 cup of tahini
zest of a lemon
3 garlic cloves, minced
4-5 Tablespoons of water, as needed
1/4 teaspoon of paprika
1/4 teaspoon garlic powder
Instructions
- Cook the rice or grain you chose to the way the instructions say. Move off burner and add chickpeas, lemon and EVOO to pain and let cook off burner for 5 more minutes cover with lid.
2. Preheat oven to 425 and line a large baking sheet with parchment paper.
3. Place the peeled or scrubbed carrots and cauliflower on the parchment paper. Drizzle with EVOO, garlic, cumin, salt and pepper and thyme. Make sure everything is evenly coated. Roast for 25-30 minutes or when easily pierced with a fork. The roasting time will depend on the size of your carrots.
4. While vegetables cook, make the dressing. In a small bowl, combine all the dressing ingredients and whisk until combined. Start with only 2 Tablespoons of water and continue adding water until the consistency you prefer. Taste and add salt or seasoning if needed.
5. To assemble dish, lay out the wild rice chickpea combo on bottom of serving platter. Layer the carrots and cauliflower next in a single layer. Then sprinkle the pistachios over the dish followed by drizzling the tahini dressing. Sprinkle with the parsley.
Notes
This is a great meal to serve at holidays or meatless Monday. It’s also great as a side for a meat dish.
This dish is great day of and served chilled the next day. Will stay for 3 days in refrigerator.
Marianne Cooks
www.mariannecooks.com