Tender wild rice tossed with roasted tomatoes, zucchini, and peppers and a citrus herb vinaigrette.
Wild Rice and Roasted Vegetables
Recipe By The Peppermill
- Cooking and Prep: 1 h
- Serves: 6
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No Allergens
Ingredients (14)
Rice
Vinaigrette
Vegetables
Start Cooking
Prepare the Rice
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Bring water to a boil and add rice. Cook for 50 minutes at medium heat and turn off the flame. Allow to rest, covered, for 10 minutes.
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Whisk together vinaigrette ingredients; set aside.
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Preheat oven to 450 degrees Fahrenheit. Line a sheet pan with Gefen Easy Baking Parchment Paper or a silicone mat.
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In large bowl, combine tomatoes, zucchini, bell peppers and olive oil; toss to coat. Spread in single layer in prepared pan. Roast for 15 to 20 minutes, until crisp-tender and lightly browned.
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In large bowl, toss roasted vegetables with wild rice and vinaigrette.
Tip:
This dish can be made two to three days in advance and reheated, covered, for 10 minutes in an oven heated to 350 degrees Fahrenheit.
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Wild Rice and Roasted Vegetables
Very tasty and filling without being heavy
I was looking for recipes for yom tov without puff pastry and some nutrition. This fit the bill perfectly. Was a table winner. We did it without the vinaigrette And put in some salt. It was delicious
Please
Log in to post a review How'd it turn out? Write a review.
-
Wild Rice and Roasted Vegetables
Very tasty and filling without being heavy
I was looking for recipes for yom tov without puff pastry and some nutrition. This fit the bill perfectly. Was a table winner. We did it without the vinaigrette And put in some salt. It was delicious
Please
Log in to ask a question How'd it turn out? Write a review.
