This beautiful super-food filled bowl is the perfect dinner to compliment a sunny day. This blueberry wild rice and chickpea dish is filled with 3 recognized super-foods: blueberry, almonds and spinach! On top of these super-foods, this dish features Saskatchewan grown wild rice, cucumbers, oranges and is topped with a zesty blueberry vinaigrette. This delicious meal will leave you feeling energized.
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You will need
Prepare and cook the rice: Preheat the oven to 375F. Rinse the wild rice & brown rice using a strainer.
In a pot, add the wild rice & brown rice blend, water 1-1/3 cup (2p), 2-2/3 cups tsp (4p), 4 cups (6p), salt & pepper, stir.
Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the rice is tender. Set aside.
Roast the chickpeas: Place the lemon chickpeas on a lined baking sheet. Drizzle with oil and spread on an even layer. Bake 35 minutes, stiring mid way through.
Prepare the cucumber and orange: Wash and rinse all produce.
Thinly slice the cucumber.
Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.
Finish the rice: Fluff the wild and brown rice with a fork.
Assemble & Serve: In individual bowls place the cooked wild and brown rice, roasted chickpeas, spinach, cucumber, orange, and blueberry. Drizzle each bowl with blueberry vinaigrette. Garnish with almond slices. Serve.
Note: this dish is also delicious the following day. Add the vinaigrette just before service to ensure the vegetables and fruit stay crunchy.
Dr Craig Herrington, Naturopath
Blueberries play an important role in keeping our blood vessels healthy. A review last year of 83 published studies on blueberries concluded, ” increased dietary anthocyanin consumption represents a safe, economical, and important method of reducing incidence of chronic disease in humans and may even serve as non-pharmacologic (drug) treatment for such diseases.”
Cooking with Kids
Lacey Engel, Registered Dietician
Beyond Baby Nutrition
Did you hear that crunch? Ask your little one what sounds food makes in their mouth when they bite. It’s an easy and quick way to make food more fun!
Cooking for kids?
Feel free to slowly introduce new vegetables to children.
Making this recipe with kids?
Ask the child to help by completing step 5.
- Assemble & serve
Recommended Wine Pairing
HERITAGE ROAD BLOODSTONE SHIRAZ GRENACHE
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Price (SLGA): $14.65
LIVING SKY WINERY RHUBARB
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, Saskatchewan
Price (SLGA): $23.30
Note: We cannot guarantee any dish is allergen free.