Veggie Loaded Wild Rice Bowl
This rice bowl recipe has multiple components but results in a cook once eat multiple times type of situation that we know you are going to love. The soffritto flavor base is great for adding to soups, grains, veggies, or meat dishes where you are looking for lots of depth of flavor, FAST!
Ingredients
Soffritto flavor base
- 3 medium yellow onions coarsely chopped
- 2 ribs celery coarsely chopped
- 1 red bell pepper seeds removed, coarsely chopped
- 1/2 cup extra virgin olive oil
- 3 cloves garlic finely grated
- 2 1/2 teaspoons tomato paste
- coarse kosher salt, and black pepper to taste
Oven Roasted Carrots
- 6 large carrots peeled, halved, then quartered
- 2 tablespoons extra virgin olive oil
- coarse kosher salt, and black pepper to taste.
To assemble the California Grown Wild Rice Bowl
- 3 cups cooked wild rice or wild rice blend, prepared with soffritto if using. see notes for cooking instructions.
- 1 batch oven-roasted carrots
- 1 cup canned artichoke hearts in water drained and chopped
- 1/2 cup green olives halved
- 1 (14-ounce) can beans, any variety rinsed, drained, and heated through. We use a canned Italian bean blend that includes Red Kidney Beans, Butter Beans, Borlotti Beans, Chickpeas, and Cannelini Beans for the pictured rice bowl.
- 1/2 cup thinly sliced roasted red peppers
- 1-2 tablespoons minced fresh flat-leaf parsley
- 1 - 2 tablespoons prepared soffritto served on top of bowls to be mixed in for maximum flavor.
Instructions
To make the Oven Roasted Carrots
- Preheat the oven to 400 °F. Drizzle the oil over a sheet pan and add the carrots. Toss to coat. Season with salt. Spread in an even layer then place tin foil over the pan, and bake for 30 minutes.
- At the end of the bake time, uncover the carrots. If they are still not tender reduce the heat to 375°F and return the pan to the oven, uncovered, for 10-15 more minutes until tender. Season with salt and pepepr. Serve hot, warm, or at room temperature.
To make the Soffritto flavor base
- While the carrots are baking make the soffritto. Add the coarsely chopped onions, celery, and bell pepper to a food processor fitted with the "S" blade. Pulse until finely chopped, but not pureed.
- Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Carefully, add the onion mixture, as it may splatter in the hot oil, then season liberally with salt and pepper.
- Saute, stirring often, until the vegetables are completely softened, about 25-30 minutes.
- Add the finely grated garlic and tomato paste, and cook, stirring frequently, for about 2-3 minutes until the mixture deepens in color.
- Transfer to a storage container and allow to cool completely before storing.
To assemble the California Grown Wild Rice Bowl
- Fill serving bowls with prepared wild rice.
- Layer on all other additional ingredients and toppings. Serve immediatley.
Notes
A note about cook time:
Final cook time does not include the time needed to cook wild rice since there are varied prep/cook methods below that could change overall time.A note about soffritto:
You will have far more soffritto than you need for this recipe. Leftovers will keep in the fridge for up to 2 weeks and can be used in all sorts of dishes that could use a flavor boost like rice and sauces. Soffritto is also delicious tossed with sauteed or roasted veggies.How to cook wild rice for a rice bowl recipe on the stovetop:
- Wash wild rice in cold water to remove any dirt or dust before cooking.
- Place 1 cup wild rice in a saucepan, 1 tablespoon soffritto, if using, and add 4 cups of water or stock, along with 1/2 teaspoon salt. Bring to a boil over high heat.
- When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan.
- Cook at a simmer for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender.
- When the rice is done, pour it into a strainer to drain off any remaining liquid.
- Fluff the rice with a fork and serve, or add it to any number of dishes for a delicious, nutty taste and chewy texture.
How to cook wild rice for a rice bowl recipe in the Instant Pot:
- Wash wild rice in cold water to remove any dirt or dust before cooking it in your Instant Pot.
- Add 1 cup washed wild rice, 1 tablespoon soffritto, if using, and 1 1/4 cups liquid (broth or water) to the Instant Pot.
- Secure the lid and set the steam valve to “sealing”.
- Select the manual/pressure cook option and cook on high pressure for 22 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes and then move the steam valve to venting, manually releasing any pressure that is left.
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