Name: Wild Rice Winter Bowl with Sweet Plantain, Roasted Squash and Red Cabbage Slaw
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 cup organic wild rice; 1 cup shredded red cabbage; 2 tbsp distilled vinegar; 1 tbsp maple syrup; Pinch salt; 1 cup winter squash (cubed); 1 ripe plantain (sliced on bias); Olive oil (salt); 1 tbsp Dijon mustard; 1 tbsp lemon juice; 1 tbsp vinegar; 2 tbsp olive oil; Salt & pepper

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Wild Rice Winter Bowl with Sweet Plantain, Roasted Squash and Red Cabbage Slaw

A comforting, flavorful bowl for a cold evening

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Prep Time 15

Cook Time 45

Course Main Course, Side Dish

Cuisine Plant-based, Vegan

Ingredients

Base

1 cup organic wild rice

Quick Pickled Red Cabbage

1 cup shredded red cabbage
2 tbsp distilled vinegar
1 tbsp maple syrup
Pinch salt

Roasted Vegetables

1 cup winter squash cubed
1 ripe plantain sliced on bias
Olive oil salt

Dijon Lemon Vinaigrette

1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp vinegar
2 tbsp olive oil
Salt & pepper

Instructions

Preheat oven to 400 degrees Fahrenheit. Split your squash and remove any seeds. Lightly oil and roast, cut side up until nicely browned and soft but not mushy. Should be able to be cut into pieces.
Cook wild rice according to package directions until tender; fluff with a fork and season lightly. Set aside.
Shred your cabbage and put in a mason jar or non-reactive pitcher (glass). Cover your slaw with the vinegar, maple syrup, and salt. Rest 20 minutes.
Cut your plantains in half and pan or oven roast until golden. When cooled cut into chunks.
Whisk all the ingredients for the vinaigrette until emulsified.
Build bowl: wild rice base, squash pieces, plantains, pickled cabbage. Finish with vinaigrette.

Keyword Class

Wild Rice Winter Bowl with Sweet Plantain, Roasted Squash and Red Cabbage Slaw