There are a few separate steps to putting this dish together, but you can get ahead with a few simple do-ahead preparations. Par-cook the wild rice, cook the breadcrumb topping, and assemble the beets and carrots in the baking dish with their seasonings and broth. Then it’s just a matter of roasting the vegetables, stirring in the rice half way through, and sprinkling on the topping to serve.
Baked Wild Rice, Beets & Carrots with Garlicky Breadcrumbs
There are a few separate steps to putting this dish together, but you can get ahead with a few simple do-ahead preparations. Par-cook the wild rice, cook the breadcrumb topping, and assemble the beets and carrots in the baking dish with their seasonings and broth. Then it’s just a matter of roasting the vegetables, stirring in the rice half way through, and sprinkling on the topping to serve.
Ingredients
- 1 pound carrots
- 3 large beets, red or yellow, about 1 ½ pounds
- 3 dates, coarsely chopped
- 2 cups chicken broth
- 1 small shallot, chopped
- 1 ½ teaspoons kosher salt, such as Morton’s
- 1- inch piece of ginger, grated finely
- 1 teaspoon sweet paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- 1 cup wild rice, cooked according to package directions
For the breadcrumbs:
- 4 tablespoons butter
- 1 cup panko bread crumbs
- 2 large garlic cloves, chopped finely or grated on a rasp grater
- 2 tablespoons chopped fresh sage
- ¼ teaspoon kosher salt
Instructions
- Cook the rice according to the package directions. This will usually take at least 40 minutes. You can do this step ahead if you like.
- Preheat your oven to 425 F. Cut the carrots and beets into large chunks, then place them in a large roasting dish along with the shallots, dates, salt, ginger, paprika, cinnamon and cumin. Toss everything together to mix, then pour 2 cups of the broth over the vegetables. Cover the dish very tightly with aluminum foil, then place in your preheated oven. Bake for 55-60 minutes.
- Take the dish out and uncover. Stir in the cooked wild rice, then return the dish to the oven and cook, with the foil back on and loosely covering the dish, for another 30 minutes.
- Meanwhile, make the breadcrumb topping. Melt the butter in a medium saute pan, then add the garlic and cook over low heat for one minute. Add the breadcrumbs, sage and salt, then cook over medium heat, stirring, until the breadcrumbs are toasty brown and crisp. Remove the pan from the heat.
- Take the dish out of your oven, and remove the foil. Taste for seasoning, and add more salt if needed, and plenty of freshly cracked black pepper. Sprinkle the vegetables with the breadcrumb topping and serve.
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