Home Recipes Mediterranean Wild Rice Bowls

Mediterranean Wild Rice Bowls

Our Mediterrean Wild Rice Bowls are bursting with flavor and packed with nutrition! These colorful bowls star California-grown wild rice and comes to us from our friend Laura of @glowingly.well in partnership with USA Rice and TheFeedfeed.
Serves 4.

Ingredients

	Rice
185 g	wild rice
828 ml	water
	Roasted Cauliflower
2 tsp	avocado oil
1	small cauliflower, florets only
1 tsp	ground cumin
1 tsp	sumac (or sub paprika)
	Dressing
118 ml	extra-virgin olive
3 tbsp	lemon juice
1 tbsp	red wine vinegar
2 tsp	dijon mustard
1 tsp	dried oregano
1 clove	garlic, minced
½ tsp	sea salt
	Salad
4	kale leaves
1 tsp	extra-virgin olive oil
2 cans	chickpeas
340 g	cherry tomatoes
90 g	finely sliced red cabbage
2	carrots, peeled and shredded
12	kalamata olives
2	medjool dates, sliced

Step 1
Preheat oven to 200°C. Line a large baking tray with a silicone liner or parchment paper.
Step 2
For the rice: Bring rice and water to a boil in a 2.8-liter saucepan. Lower the heat and cover. Cook for 55 minutes until tender. Remove from heat, allow it to sit for 5 minutes. Drain any remaining water.
Step 3
While the rice cooks, prepare the cauliflower. In a medium bowl, stir together avocado oil, sumac (or paprika), and cumin. Add cauliflower florets and massage the mixture in with your hands. Spread onto the prepared baking sheet and roast for 25-30 minutes. Set aside the bowl (reuse it to toss the salad).
Step 4
While the rice is cooking and the cauliflower is roasting, make the dressing. Combine the dressing ingredients in a 500 ml jar and shake vigorously.

see all recipes

Dinner, Lunch, Main Courses, Seafood

Mediterranean Wild Rice Bowls

Ingredients

Rice

Roasted Cauliflower

Dressing

Salad

Step 1

Step 2

Step 3

Step 4

You might also like

Grilled Alaska Pollock Filet on Green Asparagus Salad

Roasted Cornish Hen

Rum-Soaked Prune Cheesecake with Salted Caramel Sauce