This rich, delicious blend of wild rice and roasted seasonal vegetables is the perfect accompaniment to any poultry dish. I serve it as a side dish as part of the Thanksgiving meal and it’s always a crowd pleaser!
Wild Rice and Roasted Vegetable Salad
1 hr 10 mins
- 1 cup wild rice
- 2 cups vegetable stock
- 3 medium carrots
- 1 small sweet onion or 2 scallions
- 1 zucchini
- 1 ½ cups cremini or button mushrooms
- 4 cloves garlic chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon dried herbs oregano, basil, thyme, sage or choice of any herbs
- ¼ cup balsamic vinaigrette Annie's brand is my favorite
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 roasting pan. Add chopped garlic.
Drizzle olive oil over the vegetables and toss until coated.
Spread vegetables 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.