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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.

 

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