– wild rice – cauliflower – carrots – olive oil – thyme, rosemary – salt & pepper – butter – mushrooms – onion, garlic – balsamic vinegar – cranberries, sunflower seeds
Cook the wild rice according to directions
Roast cauliflower + carrots with olive oil, salt, pepper, thyme and rosemary
Sauté mushrooms in olive oil and butter until tender. Deglaze with the balsamic vinegar. Scrape up any stuck on bits.
Add cooked wild rice and roasted vegetables to the mushrooms. Stir in dried cranberries and sunflower seeds.