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Zesty Artichoke Basil Grain Bowl

Ingredients

for 2 servings

  • kosher salt, to taste
  • 1 carrot, large bunch, cut into thirds
  • 2 tablespoons
    olive oil
  • 1 tablespoon
    McCormick® Zesty Spice Blend Schwartz® Zesty Spice Blend Club House® Zesty Spice Blend
  • ½ teaspoon
    freshly ground black pepper
  • 2 cups
    vegetable stock (480 mL)
  • 1 cup
    buckwheat groats (160 g)

Dressing

  • 1 tablespoon
    champagne vinegar
  • ½ cup
    pistachio (60 g)
  • ¼ cup
    grapeseed oil (60 mL)
  • ¼ cup
    water (60 mL)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ⅓ cup
    fresh basil, torn (10 g)

Assembly

  • ½ cup
    crumbled feta cheese (55 g)
  • 14 oz
    artichoke heart, drained and halved (1 can) (395 g)
  • ½ cup
    fresh spinach, torn (20 g)
  • ½ cup
    fresh basil, chopped (20 g)

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Preparation

  1. Preheat oven to 425˚F (220˚C).
  2. Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
  3. In a large bowl, toss the carrots with the olive oil, Zesty spice blend, and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10-15 minutes, until cooked through and crispy.
  4. Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
  5. Make the dressing: In a blender, combine the champagne vinegar, pistachios, grapeseed oil, and water and blend until a semi-smooth consistency is reached. Season with salt and pepper to taste. Add the basil and pulse a few times to incorporate.
  6. Divide buckwheat groats between 2 bowls. Top with the carrots, feta, artichoke hearts, spinach, and basil. Drizzle over the dressing.
  7. Enjoy!
 

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