Rice
1 cup wild rice
3½ cups water
Roasted Cauliflower
2 teaspoons olive oil
1 small cauliflower, florets only
1 teaspoon ground cumin
1 teaspoon sumac (or sub paprika)
Dressing
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoon dijon mustard
1 teaspoon dried oregano
1 clove garlic minced
½ teaspoon sea salt
Salad
4 kale leaves
1 teaspoon extra-virgin olive oil
1 (15.5-ounce) can chickpeas, rinsed and drained
12 ounces cherry tomatoes
1 cup finely sliced red cabbage
2 carrots, peeled and shredded
12 kalamata olives
2 medjool dates, sliced
Recipe and photo courtesy USA Rice
Links
[1] https://oldwayspt.org/grain/wild-rice