Roasted Veggies and Wild Rice

Ingredients:

• 2 Cups Lundberg Organic Wild Rice
• 2 Medium Zucchinis
• 3 Medium Carrots
• 1/3 White Onion
• 1 1/2 Cups Mini Rainbow Potatoes
• 2 Tablespoons Olive Oil
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• 1 Teaspoon Pepper

Instructions:

1. Prepare the Rice and Vegetables:
   • Cook the wild rice according to the package instructions.
   • Preheat the oven to 375°F.
   • Cut the zucchinis, carrots, and onions into 2-inch-long pieces.
   • Line a large baking sheet with parchment paper. Place the chopped vegetables on the baking sheet and drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
   • Roast the vegetables in the preheated oven for 45 minutes or until tender and lightly browned.

Dressing:

• 1/4 Cup Olive Oil
• 2 Tablespoons Tahini
• 1 Garlic Clove
• 2 Tablespoons Chopped Fresh Parsley
• 1/2 Teaspoon Mustard Powder
• A Pinch of Red Pepper Flakes

Instructions:

1. Prepare the Dressing:
   • In a blender or food processor, combine the olive oil, tahini, garlic clove, chopped fresh parsley, mustard powder, and red pepper flakes. Blend until smooth and creamy.
2. Assemble the Salad:
   • In a large serving bowl, combine the cooked wild rice and roasted vegetables.
   • Pour the prepared dressing over the rice and vegetables.
   • Toss gently to coat everything evenly with the dressing.
3. Serve and Enjoy:
   • Serve the wild rice and roasted vegetable salad immediately, or refrigerate it for a few hours to allow the flavors to meld.
   • Enjoy this nutritious and flavorful salad as a side dish or a light main course.