Name: Wild Rice With Root Vegetables
Prep time: 10 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 c. wild rice, rinsed well; 1 medium carrot, cut into 1" pieces; 1 medium sweet potato, cut into 1/2" pieces; 1 medium red onion, sliced; 1 purple potato, cut into 1/2" pieces; 1/4 c. plus 1 tablespoon extra virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 1/4 c. dried cranberries; 1/4 c. vinegar (such as white wine, apple cider, or white balsamic vinegar); 1 tbsp. maple syrup

Step 1Preheat oven to 375°. In a medium sauce pan over medium heat, combine wild rice and 3 cups of cold water. Cover and bring to a boil, then lower to a simmer and cook until rice is split and tender, 40 to 45 minutes. Drain and transfer to a large bowl.

Step 2Meanwhile, roast vegetables: Toss vegetables with 1 tablespoon olive oil and spread in an even layer on a large baking sheet. Season with salt and pepper and roast until tender, 25 to 30 minutes.

Step 3Combine dried cranberries, vinegar, and maple syrup in a blender (or shake together using a jar with a lid), and pulse until ingredients are combined. Slowly drizzle in remaining oil and blend until incorporated.

Step 4Add dressing and roasted vegetables to bowl with wild rice. Toss to mix ingredients, and serve.

Wild Rice With Root Vegetables

Ingredients

Directions

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