Green Pear Bowl With Wild Rice Blend

mains recipes Jan 27, 2020

This bowl is a great dinner or lunch option. It is also a great way to repurpose leftovers. Use any grain for your base. The pear adds a natural sweetness.



½ onion
½ broccoli crown
1 pear
4 small swiss chard leaves
1 cup cooked wild rice or wild rice blend (about 1/3 uncooked)
Handful mushrooms
1/4 cup white wine (or substitute vegetable broth, or water)
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon cloves
1/4 Cucumber
Handful olives
1 Green onion
Handful parsley
Handful dill
1/2 cup cooked garbanzo beans/chickpeas (or canned)
Olive oil
Balsamic vinegar
Avocado slices (optional)

Prepare rice according to package directions.

Meanwhile, dice onion and broccoli and add to a cast iron pan with a little water. Cook on low heat until vegetables are wilted. Slice mushroom and add to pan. Let wilt slightly. Core and dice pear, add to pan. Add white wine, cumin, cardamom, cloves and garlic. Bring to a boil and then simmer for 10-15 minutes.

While this is cooking, prepare the other bowl ingredients. Dice cucumber and olives. Slice green onions. Mince parsley and dill. Drain and measure 1/2 cup garbanzo beans/chickpeas.

To serve, place rice in bottom of bowl. Add cooked vegetable mixture to one side. Continue in a circle on the outer edge of the rice mixture adding cucumber, olives, green onions and garbanzo beans/chickpeas. Add minced herbs on top. Add avocado slices if using. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste.

Bon Appétit!


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