Chef Danielle's Winter Wild Rice Bowl

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Nancy

subheading: Wild Rice:

1 cup uncooked wild rice blend

1 ¾ cups water

1 tbsp olive oil

subheading: Roasted Vegetables:

12 ounces Brussels sprouts, halved or quartered (depending on size)

12 ounces butternut squash, diced (any winter squash or sweet potatoes can be substituted)

12 ounces carrots and parsnips mix (or whichever root vegetables preferred)

1 tbsp Herbs de Provence (or a mix of sage, rosemary, thyme)

1 to 2 tbsp olive oil

Salt, to taste

subheading: Protein:

2 ¼ cups cooked turkey, diced

Vegetarians/vegan substitution: 2 ¼ cups seasoned & baked tofu cubes or cooked tempeh (I love marinating my tofu or tempeh in the following dressing for 1 to 24 hours before baking to give extra flavor to the dish)

subheading: Maple Balsamic Dressing:

½ cup extra virgin olive oil

¼ cup balsamic vinegar

2 tbsp maple syrup

1 tsp dijon mustard

Salt and pepper, to taste

subheading: Additional Toppings:

½ cup pepitas, toasted (pumpkin seeds)

½ cup dried cranberries (or fresh pomegranate seeds)

Directions at mail.google.com

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