Wild Rice with Braised Cabbage, Roasted Sweet Potato and Herb Mushrooms

Original Source Article Written by Samantha for Athleta

This recipe has four “simple to prepare” components, that when combined make for a wonderful addition to a holiday meal or weekly lunch and dinner. Packed with nutrient dense seasonal, organic ingredients each preparation preserves the benefits of this healthy and vibrant plant-based recipe. 

Roasted Sweet Potato

1 Large Garnet Sweet Potato 

1-2 Tbsp Olive Oil 

Heat oven to 350 degrees. Chop sweet potato into small to medium sized chunks. Coat lightly with olive oil and place onto baking sheet. Roast in the oven for 20-30 minutes until each piece is tender and browned. 

Herbed Mushrooms

2 Tbsp Olive Oil

1 1/2 Cup Chopped Mushroom

1 Tbsp Rough Chopped Cilantro

1 Tbsp Rough Chopped Parsley

 Heat pan on medium heat. Drizzle olive oil into pan. Add chopped mushrooms, parsley and cilantro to pan. Sprinkle with sea salt to taste. Cook mushrooms until tender. Remove from heat and set aside. 

Braised Red Cabbage

1 Tbsp Olive Oil

2 Cups Red Cabbage

2 Tbsp Apple Cider Vinegar

Salt and Pepper to Taste

Heat pan and lightly coat with olive oil. Add rough chopped red cabbage. Season with salt and black pepper. Cook until tender remove from heat and get aside. 

Wild Rice

1 Cup Wild Rice

4 Cups Water or Vegetable Stock

1/2 tsp Salt 

Throughly rinse rice with cold water. Drain and place rice in sauce pan and cover with 4 cups of liquid and salt then bring to a boil on medium to high heat. 

Once boiling, reduce heat and bring water to a steady simmer and cover with lid. Cook for 45minutes or until rice is tender without crunch. 

Remove from stove top and allow rice to cool.

Assembly 

To complete the dish, gently combine all of the cooked components. Fold rice into cabbage, layering with mushrooms and sweet potatoes. For finishing you may add more cilantro and parsley along with roasted nuts or dried fruit of choice. 

This dish can be served warm or at room temperature. Enjoy.