Roasted Vegetable Wild Rice Salad
I think I did roasted Brussels sprouts with shallots and squash not long ago, but I still have them and they still go together, so here they are again, in a salad this time. This is a good salad to make ahead of time as it holds well. It also makes quite a lot so it is ideal for entertaining; it will serve 4 easily if you are not serving much else, but as part of a party spread it will naturally go much further.
4 to 8 servings or more
1 1/2 hours - 45 minutes prep time; plus allow time to cool
Cook the Wild Rice:
3/4 cup wild rice
1/4 teaspoon salt
2 1/4 cups water
I like to cook this in the rice cooker (put in, close up, turn on and wait) but you can do it in a pot on the stove as well, in which case you will need to watch it more closely. Bring the rice, salt and water to boil, reduce to a simmer and cook until tender, probably half an hour to 45 minutes. Drain (if there is any water left) and let cool.
Roast the Vegetables:
450 grams (1 pound) Brussels sprouts
300 grams (2/3 pound) butternut squash
200 grams (1/2 pound) shallots
2 or 3 tablespoons mild vegetable oil
1 teaspoon sea salt
1/2 teaspoon rubbed rosemary
1/2 teaspoon rubbed oregano
Preheat the oven to 400°F. Trim the Brussels sprouts and cut them in quarters. Peel and seed the squash, and cut it in pieces about the same size as the Brussels sprouts. Peel the shallots and cut them in halves or quarters to be of a size with the other vegetables.
Toss the vegetables in a large shallow roasting pan (lasagne pan) with the oil and seasonings. Roast for 35 to 40 minutes, until they are tender and lightly browned. Let cool.
Make the Dressing:
1/4 cup sunflower seed oil
1/4 cup balsamic or sherry vinegar
1 teaspoon grainy Dijon mustard
1/4 teaspoon ground black pepper
Mix or shake together in a small jar.
Assemble the Salad:
2 to 3 stalks of celery
1 medium carrot
1/2 cup dried cranberries
Clean and chop the celery. Peel and grate the carrot.
Mix the celery, carrot and cranberries with the cooked, cooled wild rice and the roasted vegetables. Toss in the dressing.
If you are making this in advance, you may wish to leave off the dressing until shortly before the salad is to be served.
Last year at this time I made Instant Biscuits.
4 to 8 servings or more
1 1/2 hours - 45 minutes prep time; plus allow time to cool
Cook the Wild Rice:
3/4 cup wild rice
1/4 teaspoon salt
2 1/4 cups water
I like to cook this in the rice cooker (put in, close up, turn on and wait) but you can do it in a pot on the stove as well, in which case you will need to watch it more closely. Bring the rice, salt and water to boil, reduce to a simmer and cook until tender, probably half an hour to 45 minutes. Drain (if there is any water left) and let cool.
Roast the Vegetables:
450 grams (1 pound) Brussels sprouts
300 grams (2/3 pound) butternut squash
200 grams (1/2 pound) shallots
2 or 3 tablespoons mild vegetable oil
1 teaspoon sea salt
1/2 teaspoon rubbed rosemary
1/2 teaspoon rubbed oregano
Preheat the oven to 400°F. Trim the Brussels sprouts and cut them in quarters. Peel and seed the squash, and cut it in pieces about the same size as the Brussels sprouts. Peel the shallots and cut them in halves or quarters to be of a size with the other vegetables.
Toss the vegetables in a large shallow roasting pan (lasagne pan) with the oil and seasonings. Roast for 35 to 40 minutes, until they are tender and lightly browned. Let cool.
Make the Dressing:
1/4 cup sunflower seed oil
1/4 cup balsamic or sherry vinegar
1 teaspoon grainy Dijon mustard
1/4 teaspoon ground black pepper
Mix or shake together in a small jar.
Assemble the Salad:
2 to 3 stalks of celery
1 medium carrot
1/2 cup dried cranberries
Clean and chop the celery. Peel and grate the carrot.
Mix the celery, carrot and cranberries with the cooked, cooled wild rice and the roasted vegetables. Toss in the dressing.
If you are making this in advance, you may wish to leave off the dressing until shortly before the salad is to be served.
Last year at this time I made Instant Biscuits.
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