An Easy, Veggie Loaded Rice Bowl Recipe With Big Flavor! - California Grown

Ingredients

• 3 medium yellow onions (coarsely chopped)
• 2 ribs celery (coarsely chopped)
• 1 red bell pepper (seeds removed, coarsely chopped)
• 1/2 cup extra virgin olive oil
• 3 cloves garlic (finely grated)
• 2 1/2 tsp tomato paste
• coarse kosher salt, and black pepper to taste
• 6 large carrots (peeled, halved, then quartered )
• 2 TBSP extra virgin olive oil
• coarse kosher salt, and black pepper to taste.
• 3 cups cooked wild rice or wild rice blend, prepared with soffritto if using. (see notes for cooking instructions. )
• 1 batch oven-roasted carrots
• 1 cup canned artichoke hearts in water (drained and chopped )
• 1/2 cup green olives (halved )
• 1 (14-ounce) can beans, any variety
• 1/2 cup thinly sliced roasted red peppers
• 1-2 TBSP minced fresh flat-leaf parsley
• 1 - 2 TBSP prepared soffritto (served on top of bowls to be mixed in for maximum flavor. )