Recipe Archives
Wild Rice & Roasted Vegetable Salad
Author: Michelle Babb
This rich, delicious blend of wild rice and roasted seasonal vegetables is the perfect accompaniment to any poultry dish. I serve it as a side dish as part of the Thanksgiving meal and it's always a crowd pleaser!
Ingredients:
1 cup wild rice
2 cups vegetable or chicken stock
1 large red pepper
3 medium carrots
1 small, sweet onion or 2 scallions
1 zucchini
1 ½ cups cremini or button mushrooms
4 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon salt
1 Tablespoon dried herbs (oregano, basil, thyme, sage or choice of any herbs)
¼ cup balsamic
vinaigrette (Annie's brand is my favorite)
Recipe:
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Preheat oven to 425◦ F.
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Place the rice in a bowl of cold water and scrub lightly between your fingers for about five seconds.
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Pour rice into a fine strainer and drain. Place the rice into a large saucepan and add the stock.
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Bring to a boil over high heat. Reduce heat to low, cover and simmer for approximately 50 minutes, until the liquid is absorbed and the grain is tender but not mushy.
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While rice is cooking, chop all vegetables coarsely and place in a roaster pan. Add chopped garlic.
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Drizzle olive oil over the vegetables and toss until coated.
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Spread vegetables out in a single layer in the pan. Roast in preheated oven for 20 minutes, turning vegetables after 10 minutes.
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Combine roasted vegetables with cooked wild rice and toss with balsamic vinaigrette while still warm. Serve warm or cold.
Makes 6 servings
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