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Roasted Veggies and Wild Rice


  • 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


  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.


  • 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


  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.
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