Wild Rice Grain Bowl With Kale And Roasted Winter Vegetables Recipes

WILD RICE GRAIN BOWL WITH KALE AND ROASTED WINTER VEGETABLES

Steps:

• Rinse the raw wild rice and place in a medium sauce pan with the 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes until rice is tender and water is absorbed. Remove from heat and drain any excess water.
• While rice is cooking, preheat oven to 400° F. Line a rimmed baking sheet with foil. Clean and cut the squash, carrots, and beets and place into a large bowl.
• Mix 1 Tbsp. of the olive oil with the 1/8 tsp. kosher salt, the basil, and the thyme. Drizzle over the cut vegetables and stir till all pieces are coated with the mixture. Pour onto the prepared baking sheet and roast at 400° F for 35 to 40 minutes, until vegetables are tender, but not mushy. Remove from oven.
• Line a smaller rimmed baking sheet with foil. Cut chicken into 1"-2" chunks. Place in bowl and stir in 1 ½ tsp. olive oil, lemon pepper, and pepper. Pour onto prepared baking sheet and roast at 400° F for about 20 to 25 minutes until chicken is cooked through. Remove from oven
• While vegetables and chicken are roasting, make the balsamic by placing the extra virgin olive oil, balsamic vinegar, herbs de provence, dijon mustard, and dash of salt in small dish. Wisk together throuroughly or blend using a hand blender.
• To build bowls, place the following into each bowl: ¾ c. prepared kale, 2/3 c. cooked wild rice, 1 c. roasted vegetables, 1/3 c. cooked chicken, 1 1/2 Tbsp. walnuts, and 1 1/2 Tbsp. dried cranberries. Top with 1 Tbsp. balsamic vinaigrette and serve.

BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD

Steps:

• Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
• Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
• Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve

FARRO AND ROASTED VEGETABLE GRAIN BOWLS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the squash, bell pepper and fennel each in their own section on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss the vegetables to coat them, keeping each in its own section. Roast for 20 minutes.
• Meanwhile, toss the greens with 2 teaspoons of the olive oil, 1/2 teaspoon salt and a pinch of black pepper on another baking sheet. Set aside.
• After 20 minutes, remove the roasted vegetables and flip them over. The vegetables will be brown on the first side and almost tender. Place back in the oven along with the greens and roast until the greens are wilted and the vegetables are completely tender but still hold their shape, about 10 minutes more. Let cool.
• While the vegetables cool, make the vinaigrette. Whisk together the orange and lemon juice, honey, Dijon and 1/2 teaspoon salt in a small bowl. Slowly stream in the remaining 2 tablespoons olive oil while whisking until the dressing is emulsified. Store the dressing in an airtight container in the refrigerator for up to 1 week.
• Once cooled, dice the roasted peppers and fennel into 1/2-inch pieces. In a medium bowl, toss together the roasted vegetables, greens, Big Batch Farro and vinaigrette. At this point you can store the mixture in an airtight container in the refrigerator for 2 to 3 days. When ready to serve, add to a serving bowl and top with the feta, fennel fronds and freshly cracked black pepper to taste.
• Bring a large pot of water (about 3 quarts) to a boil and add 2 tablespoons salt; the water should be well seasoned like you are cooking pasta. Pour in the farro and stir. Lower the heat slightly so the water is at a rapid simmer. Cook the farro until tender with a slight chew, 13 to 15 minutes. Immediately drain the farro and run under cold water to cool completely. Drain again to remove excess liquid. Makes 4 cups.