Wild Rice and Roasted Vegetables

5

(2)

• 

• Cooking and Prep: 1 h
• Serves: 6
• No Allergens

Start Cooking

Prepare the Rice

1. 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.

2. Whisk together vinaigrette ingredients; set aside.

3. Preheat oven to 450 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper or a silicone mat.

4. 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.

5. 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.