Wild Rice and Roasted Vegetables

5

(1)

• 

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

Tender wild rice tossed with roasted tomatoes, zucchini, and peppers and a citrus herb vinaigrette.

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Ingredients (14)

Rice

• 1 cup wild rice

• 3 cups water

Vinaigrette

• 2 tablespoons rice vinegar

• 1/4 cup orange juice

• 1/4 cup olive oil

• 1 tablespoon Dijon/yellow mustard such as Reine Dijon Mustard

  X

  

  Reine de Dijon Dijon Mustard

• 1 teaspoon dried rosemary

• 1 teaspoon Gefen Ground Cumin

  X

  

  Gefen Cumin

• 1 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper (optional)

Vegetables

• 4 firm plum tomatoes, quartered

• 2 small zucchini, sliced 1/4-inch thick

• 2 medium red or yellow peppers, cut in small squares

• 1 tablespoon olive oil

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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 Easy Baking 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.