WILD RICE & ROASTED VEGETABLES

INGREDIENTS:

1 cup wild rice

2 cups vegetable or chicken stock

1 large red pepper

3 medium carrots

1 small, sweet onion or 2 scallions

1 zucchini

1 ½ cups cremini or button mushrooms

4 cloves garlic, chopped

2 Tbsp. olive oil

1 tsp. salt

1 Tbsp. dried herbs (oregano, basil, thyme, sage, or choice of any herbs)

¼ cup balsamic vinaigrette

INSTRUCTIONS:

Preheat oven to 425 F

Place the rice in a bowl of cold water and scrub lightly between

your fingers for about five seconds. Pour rice into a fine strainer and drain. Place the rice

into a large saucepan and add the stock. Bring to a boil over high heat. Reduce heat to

low, cover, and simmer for approximately 50 minutes, until the liquid is absorbed and the

grain is tender but not mushy.

While rice is cooking, chop all vegetables coarsely and place in a roaster pan. Drizzle

olive oil over the vegetables and add garlic, olive oil, salt, and herbs. Toss until

vegetables are coated then spread vegetable out in a single layer in the pan. Roast in

preheated oven for 20 minutes, turning vegetables after 10 minutes. Combine roasted

vegetables with cooked

wild rice and toss with balsamic vinaigrette while still warm.

Serve warm or cold.

Makes 6 servings