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Preheat oven to 425◦ F.
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Place the rice in a bowl of cold water and scrub lightly between your fingers for about five seconds.
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Pour rice into a fine strainer and drain. Place the rice into a large saucepan and add the stock.
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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.
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While rice is cooking, chop all vegetables coarsely and place in a roasting pan. Add chopped garlic.
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Drizzle olive oil over the vegetables and toss until coated.
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Spread vegetables out in a single layer in the pan. Roast in preheated oven for 20 minutes, turning vegetables after 10 minutes.
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Combine roasted vegetables with cooked wild rice and toss with balsamic vinaigrette while still warm. Serve warm or cold.