Rice Salad With Roasted Summer Vegetables |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
3 cups vegetable broth, unsalted |
1/2 cup wild rice |
1 cup long grain brown rice |
2 tablespoons canola oil |
4 ounces red onions (1 small) |
6 ounces red bell peppers (1 medium) |
6 ounces zucchini (2 medium) |
1 lb eggplant |
2 cups cherry tomatoes |
1/4 cup sunflower seeds, toasted |
4 tablespoons lemon juice |
2 tablespoons extra virgin olive oil |
1/4 cup minced fresh herb, i use a mixture of parsley,chives and oregano |
1 1/2 teaspoons salt |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. In large saucepan, stir wild rice into broth and bring to a boil.
2. Reduce heat to low, cover and cook 15 minutes.
3. Add brown rice, stir quickly and recover.
4. Increase heat for one minute, then reduce heat to simmer and cook, without opening, 45 minutes.
5. Remove from heat and let stand, without opening, 10 minutes.
6. Wash and trim vegetables.
7. Leave peel on eggplant.
8. Pour oil into very large bowl.
9. Cut vegetables into 3/4-inch dice, leaving cherry tomatoes whole, and toss with oil in bowl.
10. Line a large, rimmed baking sheet with nonstick liner.
11. (You can substitute oiled foil as a liner, but you will lose a lot of flavor.) Turn vegetables into pan.
12. Turn oven on to 400 degrees.
13. Roast vegetables in oven while heating for 15 minutes.
14. Stir into single layer and return to oven for about 30 minutes more or until fairly dry and lightly browned.
15. Cool in pan on rack until vegetables stop steaming.
16. Scrape vegetables and all the browned juices into the large bowl.
17. Add cooked rice, toss.
18. In small bowl, whisk together dressing ingredients.
19. Pour over rice and vegetables; mix well.
20. Serve room temperature or chilled.
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