This is one of my favorite dishes and a weekday go-to! I love it because you can make it with whatever you have at hand! I made this with butternut squash, cauliflower, kale and Brussel sprouts the other day but you can use any veggies you like. You can also make it with black beans or any other beans you prefer.
1 cup wild rice, I love Lundberg Gourmet Wild Rice because its so juicy and flavorful but you can also use regular white rice
1 can chickpeas
1 yellow onion, diced
2-3 garlic cloves (or as many as you'd like), minced
1 small butternut squash, diced
1-2 cups cauliflower, cut into smaller pieces (play with this to see what rice-to-veggie-ratio you like best!)
1-2 cups Brussel sprouts, quartered (play with this to see what rice-to-veggie-ratio you like best!)
1-2 cups shredded kale (play with this to see what rice-to-veggie-ratio you like best!)
Salt & pepper
Cook the rice as per package instructions, set aside
Heat oven to 375 degrees
Chop the cauliflower into bite sized pieces, and cut butternut squash into half inch pieces
Quarter the Brussel sprouts
Toss veggies with olive oil, salt and pepper
Roast in oven for 20-25 minutes
While the veggies cook, mince the garlic and dice the onion
Sautee onion in olive oil for 7-8 mins, add the garlic and cook for 30 seconds, add chickpeas and kale and cook until kale is wilted (a few minutes)
Remove veggies from oven and add to pan along with rice. Add additional olive oil as needed if it seems dry. Add salt and pepper to taste.
Enjoy! Leftovers can be stored int he fridge for a few days!