wild rice with delicata, pomegranate + chickpeas

comments 2
beans / meals / more / rice / squash

winter feast! well, one dish. BUT it’s jam-packed. works great for lunches or leftovers or potlucks and things. i made this in stages over a half day so i could eat something at work later on. admission: the sauce is pretty much just a thin gravy. just try it! pretty easy stuff.

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  • 1/4 c. wild rice cooked in 1 c. water
  • 1 small delicata squash (or half a medium)
  • 1/2 a pomegranate
  • 1 c. chickpeas, drained and rinsed
  • 2 tbsp oil
  • 3 tbsp flour
  • 3/4 c. broth
  • 2 tbsp nutritional yeast
  • 1 tsp soy sauce
  • 1 tsp balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp dijon mustard
  • black pepper
  • 1/4 c. chopped kale (stalks removed)
  • cut squash lengthwise, scoop out seeds and cut into 1/4 inch slices. roast with at 375 with drizzle of oil and a bit of salt and pepper until golden, flipping once (about 25 minutes all in). set aside. cook the rice! add kale and chickpeas, the heat of the rice will wilt the kale. in a small pot, heat oil, sprinkle in flour, whisk and heat for a couple minutes stirring continuously. slowly add broth, whisking as you go. once thickened, add nutritional yeast, soy, vinegar, dijon, garlic and black pepper. cook for another 2 or 3 minutes. pour over rice mixture. top with pomegranate seeds and roasted squash.

The Author

vegan foods!

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