This tasty and fiber-filled dish is great for a nutritious lunch or side dish.
Ingredients:
1 cup wild rice
3 tablespoons vegetable stock
2 medium beets, cubed
2 tablespoons chopped fresh cilantro
4 tablespoons chopped french mint
1/2 cup raw hazelnuts, coarsely chopped
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
Instructions:
Rinse the wild rice in cold water until water runs clear, then transfer to a small pot. Add vegetable stock and enough water to cover the rice with a half-inch of liquid. Cover and bring to a boil, then reduce heat to low and cook for 30 minutes or until liquid is absorbed. Set aside.
Place cubed beets (or other root vegetables) into a bowl and drizzle with olive oil. Line baking sheet with parchment paper and spread cubed vegetables onto the paper in one layer. Preheat oven to 400-425 degrees and bake for 25-35 minutes or until soft. In medium bowl, combine beets, cilantro, mint, lemon juice, and oil. Mix in rice. Salt and pepper to taste.
This content is for informational purposes only and does not constitute medical advice or professional services.
