Sunday, March 7, 2010

Wild Rice with Roasted Veggies

2 Large zucchini, thickly sliced
8 ounces mushrooms, quartered
2 red peppers, chopped
6 tablespoon olive oil, divided
2 teaspoon salt
4 cups wild rice (or use 2+ boxes of Rice-a-Roni wild rice)
4 tablespoon balsamic vinegar

Slice zucchini and mushrooms. Chop red pepper. Brush vegetables lightly with 1 tablespoon of the olive oil (or drizzle on top). Preheat oven to broil--about 400. Spread veggies out in a single layer on a cookie sheet. Broil veggies, turning occasionally, until just tender. In the meantime, Cook wild rice according to rice directions--or use a rice cooker. Place rice on a plate and top with veggies. Drizzle with olive oil and balsamic vinegar.

*This is a new favorite

Homemade Fries

We love this lunchtime snack, especially since it is even healthier than our baked potatoes (less fat).

About4-5 medium sized baked potatoes cut into fry size strips (pretty precise term huh--between 1/4" to 1/2" thick) / or you can cut the potatoes first then boil them until you can just get a knife through them, but I prefer to bake them and have them on hand for quicker fries.
1/4 cup olive oil
salt (to taste)
pepper (to taste)

Preheat oven to 400. Cut potatoes into desired fry size and place in large mixing bowl. Drizzle olive oil over potatoes. Sprinkle salt and pepper on top and lightly toss until potatoes are coated. line a cookie sheet with foil for easy clean-up and spread fries in a single layer on cookie sheet. Bake for about 40 minutes or until golden and crispy. For more flavor you can sprinkle parmesan (or any other) cheese on top the last 15-20 minutes.