Ingredients
2tbspolive oildivided
1white onionsmall, peeled, and diced
5garlic clovesminced
2cupswild rice blend
3cupsvegetable stockor half stock and half dry white wine
4 tbsplemon juice
1head cauliflowersmall, cut into florets
16ozbaby bella mushroomshalved or quartered
⅓cupcranberriesdried, for toppings
fresh parsleychopped, for toppings
cupParmesanfreshly-grated , for toppings
pine nutstoasted, for toppings
Preparation
Heat oven to 450 degrees F.
Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally.
Add the garlic and sauté for 1 minute, stirring occasionally. Add the rice and cook for 30 seconds, stirring occasionally. Add the vegetable stock and cook the rice according to package instructions.
Once the rice is cooked and tender, drain off any extra stock. Stir in the lemon juice until completely combined.
Taste and season with salt and pepper, if needed. Set aside.
Meanwhile, turn the cauliflower and mushrooms onto a large baking sheet. Drizzle evenly with the remaining 1 tablespoon olive oil, and toss until everything is evenly coated.
Season with salt and pepper. Roast for 15 minutes, stirring once halfway through until the mushrooms and cauliflower are tender and lightly browned. Remove and set aside.
Once everything is ready to go, combine the rice and cauliflower or mushroom mixture in a serving dish.
Sprinkle evenly with the cranberries, parsley, Parmesan (if using), and pine nuts. Feel free to also crack some extra black pepper on top, if desired. Serve warm.
