-Cook rice according to directions on package. Every wild rice cooks differently depending on blend. For this recipe you will produce 4 cups of cooked wild rice. It is optional to use a broth instead of water.

Once rice is cooked work on the additional cooked ingredients in a separate pan.

Note: wild rice takes a bit longer than the average white rice so wait for close to tenderness in the grain before you start cooking your second cooked ingredients to add to your bistro rice.

In separate pan add 2 tablespoons of olive oil on medium heat. Add cubed butternut squash. Cook for approximately 5 to 8 minutes. Once a fork can penetrate the cubed butternut squash without much effort place in greens. Cook greens for approximately 2 to 4 minutes. add salt and pepper to taste. Sprinkle garlic powder if desired.

Last but not least let’s get into the mother Ingredients of the bistro rice, the dressing. This lovely dressing pairs the brother and sister perfectly.

Grab a bowl, blend all ingredients in the bowl. Olive oil, balsamic vinegar, salt and pepper, Dijon mustard, and maple syrup. Mix and whisk away until all ingredients are blended.

Note: This dressing can be used for multiple dishes and really draws out the pops of flavor from nuts and berries.

For the final Bistro rice blend you will fold the ingredients within each other. Rice, butternut squash, green blend, and dressing.

CauliflowerSteaks:

Set oven for 450°

Peel off greens from the cauliflower head. Begin to cut down into the cauliflower head creating 1 inch steak like slices. Place the steaks on a roasting sheet. Drizzle olive oil, salt,pepper, garlic powder and paprika over each side of the cauliflower steaks. Roast one side for five minutes then flip to the other side and roast for an additional 6 to 8 minutes. Poke with a fork to make sure tenderness is to your liking. Pull out of oven and garnish with oregano or parsley.