with fall vegetables
- Jill C.
Bring 1¾ cups vegetable broth to a boil. Add 8 oz. wild rice and reduce to a simmer. Add 4 oz. pumpkin puree, 1 tsp. honey, a tiny sprinkle of cinnamon, nutmeg, and ¼ tsp. salt. Simmer for 45 minutes.
Preheat oven to 425 F. (215 C.). While rice simmers, slice 2 cups small cauliflower florets. Slice bigger ones in half so you have a nice flat side (they roast in a more tasty way). Set aside.
Slice 1 zucchini into chunky slices (about ¾ths of an inch). Then, slice them into quarters. You should have 1 cup sliced zucchini. Set aside.
Dice 1 cup red onion. Set aside.
Add cauliflower florets to a mixing bowl with 3 tbsp. olive oil and a nice sprinkle of salt and pepper. Stir until coated.
Lay cauliflower onto a foil-lined baking sheet, flat sides down, and roast for 20 minutes. You’ll find gorgeous roasted bottoms once finished if you place them flat, sliced sides down.
Add 1 tbsp. olive oil to a sauté pan with sliced zucchini. Sprinkle with salt and pepper, and don’t move the zucchini for 3-4 minutes, until one side is nice and brown. Flip, and sauté for 2-3 minutes more. Set aside.
Add 1 more tbsp. olive oil to the pan, and sauté diced onions for 5-7 minutes, until lightly brown. Remove into a bowl with zucchini.
Once cauliflower is finished, remove into bowl with zucchini and onions. Once rice is finished, add ½ cup freshly grated parmesan and stir.
Carefully fold in cooked vegetables, sprinkle with fresh pepper and serve.