The comforting, earthy wild rice, chickpeas and carrots compliment the slight tang of the lemon juice, kale and fresh parsley to create a deliciously balanced, satisfying bowl.
Ingredients
1 Tablespoon Olive Oil
2 Minced Garlic Cloves
1 Finely Chopped Yellow or White Onion
2 Large Carrots (3 if smaller) Cut in Discs
1 Teaspoon Cumin
1 Teaspoon Oregano
1 Teaspoon Smoked Paprika
1/2 Teaspoon Salt
3/4 Cup Wild Rice
1 Carton of Vegetable Stock
1 Cup Water
1 Bunch Chopped Dinosaur Kale
1 Can Chickpeas
1/4 a Lemon’s Juice
Handful of Parsley
Method
1. Prep and chop all the ingredients.
2. Heat olive oil over medium heat in a large pot.
3. Saute onion and garlic until soft (about 10 minutes).
4. Add the spices, salt, carrots and rice and stir, then add the vegetable stock and nutritional yeast.
5. Cover, bring to a boil and then let simmer for 40 minutes.
6. Add the chopped kale, chickpeas, parsley, lemon juice and 1 cup water if more liquid is needed.
7. Heat on low until the kale is wilted (about 10 minutes).
8. Top with fresh parsley, salt & pepper.
