Artichoke Basil Grain Bowl

Name: Artichoke Basil Grain Bowl
Prep time: 10 min
Cook time: 25 min
Yield: 2
Cuisine: American,
Ingredients: Kosher salt to taste; 1 large bunch carrots; 2 tbsps olive oil; 1 tbsp zesty seasoning; 1/2 tsp freshly ground black pepper; 2 cups vegetable stock; 1 cup buckwheat groats; 1 tbsp champagne vinegar; 1/2 cup shelled pistachios; 1/4 cup grapeseed oil; 1/4 cup water; Kosher salt to taste; Freshly ground black pepper to taste; 1/3 cup torn fresh basil; 1/2 cup crumbled feta cheese; 1 can (14 oz) artichoke hearts drained and quartered; 1/2 cup torn spinach leaves; 1/2 cup chopped fresh basil

Craving a good-for-you, hearty meal that’s ready in 35 minutes? Look no further than this grain bowl. It’s chock full of buckwheat groats, carrots, artichokes and feta cheese, and seasoned with the bright flavors of lemon, thyme and basil in our McCormick® Ze...

Ingredients

Grain Bowl
Kosher salt, to taste
1 large bunch carrots
2 tablespoons olive oil
1 tablespoon zesty seasoning
1/2 teaspoon freshly ground black pepper
2 cups vegetable stock
1 cup buckwheat groats
Dressing
1 tablespoon champagne vinegar
1/2 cup shelled pistachios
1/4 cup grapeseed oil
1/4 cup water
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 cup torn fresh basil
Toppings
1/2 cup crumbled feta cheese
1 can (14 ounces) artichoke hearts, drained and quartered
1/2 cup torn spinach leaves
1/2 cup chopped fresh basil

INSTRUCTIONS

1 Preheat oven to 425˚F (220˚C).
2 Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
3 In a large bowl, toss the carrots with the olive oil, Zesty Seasoning, and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10 to 15 minutes, until cooked through and crispy.
4 4. Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
5 To make the dressing, combine the champagne vinegar, pistachios, grapeseed oil, and water in blender container and blend until a semi-smooth consistency is reached. Season with salt and pepper to taste. Add the basil and pulse a few times to incorporate.
6 Divide buckwheat groats between 2 bowls. Top with the carrots, feta, artichoke hearts, spinach, and basil. Drizzle over the dressing.
7 Enjoy!