Featuring: Roasted Garlic Hummus

Serves: 2
Time: 40 minutes

Ingredients:

• Salad
• 1 cup brown rice (or any grain of choice)
• 2 tbsp Tribe Roasted Garlic Hummus
• 4 cloves garlic
• 8 tomatoes on the vine
• 1 8oz package of baby bell mushrooms
• Arugula
• 1 bunch of basil
• 4 tbsp olive oil
• Salt & pepper
• Tools
• Small saucepan
• 1 sheet pan
• Small nonstick skillet

Instructions:

Step 1- Cook the grains
Preheat the oven to 400F. Cook your grain of choice. For brown rice: add rice, 1 ¾ cups of water, and ¼ tsp salt to a boil. Cover, reduce the heat to medium-low, and simmer for about 30-35 minutes or until rice is soft and fluffy.

Step 2 - Prepare the produce
Wash and dry all produce. Thinly slice the mushrooms. Thinly slice the garlic cloves. Roughly chop the basil.

Step 3- Roast the veggies
Leave tomatoes on the vine and add them to half of the sheet pan. Add the sliced mushrooms to the other half of the pan. Drizzle 2 tbsp of olive oil over the tomatoes and mushrooms, and sprinkle with salt and pepper. Roast for 20-25 minutes or until the tomatoes burst and the mushrooms are tender and brown.

Step 4- Make the crunchy garlic chips
While your veggies and rice are cooking, Heat 2 tbsp of olive oil in a small non-stick skillet on medium-high heat. Add the sliced garlic to the pan and toss them in the hot oil. Watch carefully! The garlic will quickly fry. Remove the sliced garlic once they turn golden brown and crunchy (about 2-3 minutes).

Step 5 - Serve
Divide contents evenly between two shallow bowls. Add a heaping pile of arugula into each bowl. Sprinkle the brown rice over the arugula. Carefully remove the tender tomatoes from the vine and add them to the bowl along with the roasted mushrooms. Sprinkle with chopped basil and crunchy garlic chips. Dollop 1 tbsp of roasted garlic hummus on top of each bowl. Enjoy!