Roasted Veggies and Wild Rice
Ingredients:
- 2 Cups Wild Rice (I use Lundberg organic wild rice)
2 Medium Zucchini’s - 3 medium Carrots
- 1/3 White Onion
- 1 1/2 Cup Mini Rainbow Potatoes
- 2 Tablespoons Olive Oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- Cook rice according to package.
- Preheat oven to 375F
- Cut zucchini, carrots, and onions into 2 inch long pieces.
- Cover a large cookie sheet with parchment paper, add all veggies, oil, and seasoning. Bake for 45 minutes.
Dressing:
- 1/4 Cup Olive Oil
- 2 Tablespoons Tahini
- 1 Garlic Clove
- 2 Tablespoon Chopped fresh Parsley
- 1/2 Teaspoon Mustard Powder
- A pinch of Red Pepper Flakes
- In a blender or bullet mix dressing.
- Pour on top of rice and veggies and enjoy.
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