(Makes 4-5 servings)

Ingredients:

Olive oil

3 cloves garlic, finely diced

1 onion, peeled and diced

2 cups mushrooms, diced into medium pieces

1½ cups wild rice blend

3 cups mushroom broth (makes a big difference, morning glory carries this)

1 small head cauliflower, cut into small florets

Grapeseed oil (or other high-temp neutral oil)

2 tsp smoked paprika

Salt/Pepper to taste

2 cups of arugula

Toppings options: Add whatever you want (I usually stick to 3 toppings)

Dried cranberries

Nuts, chopped (walnuts, almonds, toasted pine nuts)

Seeds (pumpkin or sunflower)

Fresh parsley, chopped

Nutritional yeast

Goat Cheese

Instructions:

Preheat Oven to 400 degrees.
In a pan, add olive oil and garlic. Cook until fragrant. Add onion and cook until fragrant. Stirring occasionally.
Add mushrooms into the pan and stir. Cook for about 10 minutes or until mushrooms are soft.
Add wild rice and mushroom broth. Increase heat and bring mixture to a boil. Once boiling, reduce heat to a simmer and cover. Cook rice until soft, usually around 30 minutes.
While rice is cooking, in a metal bowl, toss cauliflower in enough grapeseed (or other high-temp neutral oil) to coat evenly. Add smoked paprika, salt and pepper and toss until evenly distributed.
Place cauliflower on a baking sheet. Bake for 15 minutes. Mix and bake for another 10, or until cauliflower is cooked through.
To serve: place handful of arugula in a bowl, add fully-cooked wild rice mixture and cauliflower. Sprinkle with toppings of your choice.