Wild Rice with Grilled Vegetables
Rachel
ingredients
- 1 cup mixed wild and long grain rice
- 1 eggplant, sliced
- 1 red pepper, seeded and cut into quarters
- 1 yellow pepper, seeded and cut into quarters
- 1 green pepper, seeded and cut into quarters
- 2 red onions, sliced
- 3 cups cremini mushrooms
- 2 small zucchini, cut in half lengthwise
- 2 tbsp chopped fresh thyme
- For the dressing:
- 6 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 garlic gloves, crushed
- salt and ground pepper
directions
- 1
1. Put the wild and long grain rice in a large pan of cold salted water. Bring to a boil, then lower the heat, cover and cook for 30-40 minutes, until tender.
- 2
2. Preheat the grill. Make the dressing by whisking together the olive oil, vinegar and garlic in a bowl, then season to taste with salt and pepper.
- 3
3. Arrange all the vegetables on a grill rack. Brush with olive oil and grill for about 5 minutes.
- 4
4. Turn the vegetables over, brush them with more olive oil and grill for 5-8 minutes more, or until tender and beginning to char in places.
- 5
5. Stir half of the dressing into the rice. Spoon on to individual plates and arrange the grilled vegetables on top. Pour the remaining dressing over, scatter the chopped thyme on top and serve.
Source: 500 Greatest-Ever Vegetarian Recipes
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews