Harvest Vegetable and Wild Rice One Pan Meal
A one pan meal using hearty, long shelf life vegetables, pantry staples (wild rice and dried herbs and spices), and frozen veggies. Less mess, all the flavor!
peanut free, nut free, dairy free, egg free, soy free, wheat and gluten free
Ingredients
2 tbsp olive oil
1/4 cup diced red onion
1 1/2 cups diced butternut squash
1 cup diced carrot
3/4 cup diced parsnips
1 tbsp dried oregano
1/2 tsp black pepper
salt to taste
dried chili flakes to taste
the juice of one lemon
2 cups frozen cauliflower florets
a few leaves of frozen basil
1 cup wild rice blend
2 cups water
1 cup frozen arugula
Add the olive oil, onion, squash, carrots, parsnips, oregano, pepper, salt, and chili flakes to a large stainless steel pan. Saute until browned and softened. Add the lemon juice, frozen cauliflower, and basil, and saute on medium heat for a few minutes. Stir in the wild rice, then pour in the water, cover and let simmer on medium low heat for 45 minutes.
Remove the lid and turn the heat to medium high. Stir in the arugula and allow the excess moisture in the bottom of the pan to evaporate, about 6 - 7 minutes.
Serve as a vegetarian entree, or as a side to grilled meat or chicken.
Serves 2 as a main or 4 as a side
