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Wild rice

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 minutes
Cook Time 45 minutes
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.
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