Description
A delightful dish that combines wild rice with roasted seasonal vegetables and a luxurious fig balsamic vinaigrette, creating a stunning centerpiece for any gathering.
Ingredients
Scale
- 1 cup wild rice, rinsed and drained
- 4 cups vegetable broth or water
- 1 tablespoon olive oil
- 3 tablespoons fig balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly cracked black pepper to taste
- 1 cup roasted seasonal vegetables (butternut squash, Brussels sprouts, or beets)
- 1/4 cup crumbled goat cheese or feta cheese
- 2 tablespoons chopped fresh herbs (parsley or thyme)
Instructions
- In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes until tender and fluffy. Drain any excess liquid.
- Preheat your oven to 425°F (220°C). Toss your choice of seasonal vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until caramelized and tender, stirring halfway through for even cooking.
- In a small bowl, whisk together fig balsamic vinegar, extra-virgin olive oil, and a pinch of salt and pepper. Taste and adjust seasoning as desired.
- In a serving bowl, layer the cooked wild rice first, followed by the roasted vegetables. Drizzle generously with the fig balsamic vinaigrette, and top with crumbled cheese and fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a touch of olive oil.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg