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

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