Mediterranean Wild Rice Bowls | The Whole Grains Council

Ingredients

• 1 cup wild rice
• 3½ cups water
• 2 teaspoons olive oil
• 1 small cauliflower, florets only
• 1 teaspoon ground cumin
• 1 teaspoon sumac (or sub paprika)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoon dijon mustard
• 1 teaspoon dried oregano
• 1 clove garlic minced
• ½ teaspoon sea salt
• 4 kale leaves
• 1 (15.5-ounce) can chickpeas, rinsed and drained
• 12 ounces cherry tomatoes
• 1 cup finely sliced red cabbage
• 2 carrots, peeled and shredded
• 12 kalamata olives
• 2 medjool dates, sliced