- 1 cup wild rice rinsed
- Sea salt
- 1 small butternut squash 1 ½ pound, peeled, seeded and cut in-to 1/2 inch cubes
- One 15-ounce can chickpeas rinsed and drained
- ½ small red onion or 2 large shallots sliced into wedges
- 1/2 teaspoon ground cinnamon
- Olive oil
- 1 pound Brussels sprouts cleaned, trimmed, and halved
Ingredients for the dressing
- 2 inches fresh ginger root peeled and roughly chopped
- 1 garlic clove
- 1/3 cup walnuts
- 2 teaspoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- ½ teaspoon sea salt
- dash cayenne pepper
- 1/3 cup olive oil
- Preheat the oven to 425 degrees.
- Bring a large pot of salted water to boil. Add the rinsed rice to the pot and cook, uncovered, until al dente, about 45 minutes. Drain the wild rice and return it to the pot. Place a dish towel over the top to catch the steam; allow it to sit for 10 minutes.
- Meanwhile, on a parchment-lined baking sheet, combine the squash, chickpeas, shallots, cinnamon and 1/4 teaspoon salt. Drizzle with olive oil and toss with your hands so everything is well combined. Arrange in an even layer and roast in the oven for 20-25 minutes, until the squash is caramelized but not falling apart.
- On another cookie sheet, drizzle the Brussels sprouts with oil and season with 1/4 teaspoon salt. Arrange cut-side down on the pan. Transfer to the oven, and roast alongside the squash for about 15 minutes, until they are brown and crispy all over.
- While the veggies are roasting, make the dressing: in a small food processor, pulse the ginger, garlic and walnuts until finely chopped. Add the honey or maple syrup, Dijon, lime juice, vine-gar, salt, and cayenne. Drizzle in the olive oil until the dressing consistency is in between that of vinaigrette and that of a pes-to—you don’t want it too thin.
- Toss the warm rice with the roasted veggies and the dressing. Taste for seasoning and add any salt as necessary. Serve warm or at room temperature.