INGREDIENTS
1/2 cup
wild rice (or blend) (1.5 cups cooked)
4 cups
small cauliflower florets (400g or about 1/2 of a large head)
1 cup
chopped carrots (from about 2 medium carrots)
2 tbsp
olive oil (divided)
4
sprigs of thyme
1
sprigs rosemary
salt & pepper
1 tbsp
butter (or vegan alternative)
8 oz
sliced mushrooms (227g)
1 cup
chopped onion (1 medium)
4 cloves
garlic (minced)
1 tbsp
balsamic vinegar
1/3 cup
dried cranberries (optional)
2 tbsp
sunflower seeds (optional)