Wild Rice and Roasted Vegetables

The Peppermill Recipe By
  • Cooking and Prep: 1 h
  • Serves: 6
  • No Allergens

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

Ingredients (14)

Rice

Vinaigrette

Vegetables

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.

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