Wild Rice and Roasted Vegetables
This dish is a mainstay in my repertoire of sidesbecause it’s simple, versatile, and a crowd-pleaser. The types of veggies Iroast correspond with what’s in season, so sometimes it includes more rootvegetables, like rutabaga, turnips, and beets, and other times it includeszucchini, mushrooms, and sweet potatoes. Regardless of the combination I use,dinner guests almost always ask for the recipe.
Ingrediënten
- 2 cups vegetable or mushroom broth
- 1 cup wild rice rinsed well and drained
- 3 medium carrots chopped into 1-inch chunks
- 1 zucchini chopped into 1-inch chunks
- 1 small yellow onion chopped
- 2 cups broccoli florets
- 1½ cups cremini mushrooms quartered
- 2 tablespoons grapeseed or sunflower oil
- 1½ teaspoons coarse sea salt divided
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 tablespoon dried Italian herbs
Instructies
- Preheat the oven to 425 degrees F.
- Put the broth and rice in a large saucepan and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for approximately 50 minutes, or until the broth is absorbed and the rice is tender but not mushy.
- Meanwhile, combine the carrots, zucchini, onion, broccoli, and mushrooms in a large bowl.
- Drizzle with the grapeseed oil, sprinkle with 1 teaspoon of the salt, and toss until well coated.
- Spread the vegetables in a single layer on a large baking pan.
- Roast for 20 minutes, stirring after 10 minutes.
- Transfer the vegetables back to the large bowl.
- Stir in the rice.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, remaining ½ teaspoon salt, and Italian herbs.
- Drizzle over the vegetables and rice and toss until well combined.
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