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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Tender wild rice tossed with roasted tomatoes, zucchini, and peppers and a citrus herb vinaigrette.
1 cup wild rice
3 cups water
2 tablespoons rice vinegar
1/4 cup orange juice
1/4 cup Tuscanini Olive Oil
1 tablespoon Dijon/yellow mustard such as Haddar Dijon Mustard
1 teaspoon dried rosemary
1 teaspoon ground cumin, such as Pereg
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
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 Tuscanini Olive Oil
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.
Whisk together vinaigrette ingredients; set aside.
Preheat oven to 450 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper or a silicone mat.
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.
In large bowl, toss roasted vegetables with wild rice and vinaigrette.
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a refreshing change for rice. Full of flavour & easy to prepare all components before y.t.
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