Wild Rice & Root Veggie Pilaf
with Hazelnuts
Despite its name, wild rice isn't actually rice at all! These delicious, chewy grains are the seeds of marsh-dwelling grass, abundant in fiber, protein, and micronutrients. Buttery hazelnuts and toasty, sweet peanut sauce add richness and depth to roasted turnips, carrots, parsnips, and Brussels sprouts.
Nutrition (per serving)
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INGREDIENTS
- 8 oz root vegetable blend
- 1 tbsp toasted sesame oil
- 6 oz Brussels sprouts, trimmed and quartered
- 1/4 cup hazelnuts, crushed in bag
- 6 tbsp peanut sauce
- 1 lemon, zested and juiced (divided)
- 6 oz wild rice
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Combine root vegetables, Brussels sprouts, sesame oil, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss to coat. Roast for 12 minutes. Add hazelnuts to baking sheet and roast until vegetables are fork-tender and golden brown, 2 to 4 minutes. (4-servings: use 2 tbsp vegetable oil)
Stir together peanut sauce and just half the lemon juice in small bowl and set aside.
Make small tear at top of rice bag and microwave bag for 1 minute. Divide rice between two shallow bowls and top with roasted veggies. Drizzle with lemon-peanut sauce and sprinkle with hazelnuts and lemon zest. Dig in! (TIP: You can also combine rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
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