Wild Rice and Roasted Vegetables

DifficultyIntermediate

This delicious combination will get even your picky eaters to enjoy their vegetables!

[cooked-sharing]
Yields4 Servings
Prep Time30 minsCook Time1 hr 10 minsTotal Time1 hr 40 mins
for the rice:
 1 cup wild rice
 3 cups water
for the vinaigrette:
 2 tbsp rice vinegar
 ¼ cup orange juice
 ¼ cup olive oil
 1 tbsp dijon or yellow mustard
 1 tsp dried rosemary
 1 tsp ground cumin
 1 tsp kosher salt
 ¼ tsp cayenne pepper (optional)
for the vegetables:
 4 firm plum tomatoes, cut in quarters
 2 small zucchini, sliced 1/4" thick
 2 medium red or yellow peppers, cut in small squares
 1 tbsp olive oil
1

Bring water to a boil and add rice. Cook 50 minutes at medium heat and turn off the flame. Allow to rest, covered, for 10 minutes

2

Whisk together vinaigrette ingredients; set aside.

3

Preheat oven to 450 degrees F. Line a sheet pan with parchment paper or a silicone mat.

4

In large bowl, combine tomatoes, zucchini, bell pepper and olive oil; toss to coat. Spread in single layer in prepared pan. Roast 20 Minutes, or until crisp-tender and lightly browned.

5

In large bowl, toss roasted vegetables with wild rice, and vinaigrette. This dish can be made 2-3 days in advance and reheated, covered, in a 350 degree F oven for 10 minutes

Ingredients

for the rice:
 1 cup wild rice
 3 cups water
for the vinaigrette:
 2 tbsp rice vinegar
 ¼ cup orange juice
 ¼ cup olive oil
 1 tbsp dijon or yellow mustard
 1 tsp dried rosemary
 1 tsp ground cumin
 1 tsp kosher salt
 ¼ tsp cayenne pepper (optional)
for the vegetables:
 4 firm plum tomatoes, cut in quarters
 2 small zucchini, sliced 1/4" thick
 2 medium red or yellow peppers, cut in small squares
 1 tbsp olive oil

Directions

1

Bring water to a boil and add rice. Cook 50 minutes at medium heat and turn off the flame. Allow to rest, covered, for 10 minutes

2

Whisk together vinaigrette ingredients; set aside.

3

Preheat oven to 450 degrees F. Line a sheet pan with parchment paper or a silicone mat.

4

In large bowl, combine tomatoes, zucchini, bell pepper and olive oil; toss to coat. Spread in single layer in prepared pan. Roast 20 Minutes, or until crisp-tender and lightly browned.

5

In large bowl, toss roasted vegetables with wild rice, and vinaigrette. This dish can be made 2-3 days in advance and reheated, covered, in a 350 degree F oven for 10 minutes

Wild Rice and Roasted Vegetables

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