Wild Rice with Chickpeas & Veggies

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.

Ingredients:

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!)

Olive oil

Salt & pepper

Instructions:

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!