Creamy Romesco and Veggies

Wild Rice
½ teaspoon olive oil
2 cloves garlic, minced
1 cup mixed wild rice, rinsed
3 cups water
½ teaspoon kosher salt
Roasted Beets & Green Garlic
5 medium beets, any color, scrubbed, trimmed, and cut into eighths
2 tablespoons olive oil, divided
1 teaspoon salt, divided
¾ teaspoon smoked paprika
¾ teaspoon chili powder
¼ teaspoon freshly ground black pepper
2 stalks green garlic, thinly sliced (white and light green parts only)
½ lemon, juiced
Creamy Romesco Sauce
1 15-oz can cannellini beans, drained
12 oz roasted red peppers from a water-packed jar, drained (I used from an oil-packed jar because that’s what I could find!)
2 large garlic cloves, peeled
½ cup slivered raw almonds
⅓ cup tomato paste
¼ cup flat-leaf parsley leaves, chopped
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil
Salt and pepper, to taste

View the full recipe at snixykitchen →