Wild Rice Pilaf
with Polenta Dusted Sweet Potatoes & Chipotle Scallion Aioli
Despite its name, wild rice isn't actually a rice at all! These grains are the seeds of marsh-dwelling grass, abundant in fiber, protein, and micronutrients. The roasted sweet potatoes get a crispy, crunchy boost from a dusting of polenta and the spicy chipotle scallion aioli pulls the whole dish together.
INGREDIENTS
- 1/2 cup wild rice
- 2 sweet potatoes, peeled and cut into wedges
- 2 tbsp polenta
- 1/4 cup vegan mayo
- 1 oz chipotle pepper in adobo, drained and minced
- 1 garlic clove, peeled and minced
- 2 scallions, trimmed and thinly sliced
- 1 lemon, juiced (divided)
- 1 avocado, halved, peeled, and thinly sliced
- 6 oz grape tomatoes, halved
- 1.5 oz red piquanté peppers
- 1 tbsp + 2 tsp olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 425°F. Combine rice, ¾ cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 28 to 32 minutes. (4-serving meal: use 1½ cups water)
Combine sweet potato, polenta, 1 tbsp olive oil, and ½ tsp salt in large bowl and toss to coat. Transfer to foil-lined baking sheet and roast until potato is slightly browned and crisp in places, 35 to 40 minutes, gently flipping wedges halfway through. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt)
Stir together mayo, just 1 tbsp chipotle pepper in adobo, garlic, scallion, just 1 tsp lemon juice, and a pinch of salt in small bowl. (4-serving meal: use 2 tbsp chipotle in adobo, 2 tsp lemon juice) (TIP: Add more chipotle pepper in adobo if you prefer more spice.)
Combine avocado, tomatoes, just 1 tbsp lemon juice, 2 tsp olive oil, and a pinch of salt in large bowl and toss salad. (4-serving meal: use 2 tbsp lemon juice, 4 tsp olive oil)
Divide wild rice pilaf, avocado tomato salad, and polenta-dusted sweet potatoes between bowls. Top with chipotle scallion aioli and sprinkle with piquanté peppers. Bon appétit!
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