Roasted Veggies and Wild Rice

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

1. Cook rice according to package.
2. Preheat oven to 375F
3. Cut zucchini, carrots, and onions into 2 inch long pieces.
4. 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

1. In a blender or bullet mix dressing.
2. Pour on top of rice and veggies and enjoy.