Roasted root vegetables and sweet, dried figs make for a tasty side dish that is sure to please as part of a holiday or special meal. I combined the lightly colored root vegetables with the black rice for its beautiful contrast, but the black rice also provides a subtly earthy flavor that rounds out all the flavors. Use any combination of root vegetables on hand, but try for a variety. —Rebecca Fallihee | Eggplant + Olive
parsnips, roughly chopped
carrots, roughly chopped
large onion, roughly chopped
celeriac, peeled and roughly chopped
medium kohlrabi, stems removed, peeled and roughly chopped
stems fresh thyme
black rice, rinsed
2 1/4 cups
kale, destemmed and chopped
dried figs, diced
Salt and black pepper, to taste
In This Recipe
Preheat oven to 400 degrees F. Prep the roots and toss them with the salt, a dash of black pepper, and olive oil. Roast until tender, 45 minutes or so.
Meanwhile, combine the black rice and water and bring to a boil on the stovetop. Turn down to low, cover and cook for 40 minutes.
While rice and roots are cooking, dice figs, and prepare the kale. A couple minutes before the vegetables come from the oven, toss in the kale and allow to wilt. Then, remove the vegetables from the oven, toss with the rice, figs, and season to taste with salt and black pepper.