Roasted veg & wild rice salad

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This recipe I came up with when I was wondering how the frick I could remix the roasted vegetables I had from the night before. Who wants the same dinner twice in a row? Not me so I decided to make brown butter wild rice, throw in some chick peas and add a quick light dressing to the cold veg and voila – such a yummy summer time salad..I made it again for company and they loved it! I have already had a couple pps ask for the recipe so read on for the deets….

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Roasted BBQ vegetable and wild rice salad 

2 carrots diced small 

1/4 green pepper cut in medium size chunks

1/2 onion cut in quarters 

4 garlic cloves whole

1 tomato in large dices

1/4 cauliflower chopped in medium size pieces

1 small broccoli head chopped same as the cauliflower

1 small zucchini in large dices 

1/2 butternut squash cubed small

1 small handful kale chopped in small pieces 

6 small bok choy 

(optional to use all the veg above, use any veg you like)

1-2 tbsp oil (coconut, flax, olive oil etc..)

2 tsp dried rosemary 

1 tsp dried chillies (optional)

salt & pepper

1 small can chick peas (or black beans, white kidney beans or whatever)

1 tbsp apple cider vinegar (or any kind of vinegar)

2 tbsp olive oil 

**For all the veg size, the idea is to cut the veg that will cook longer like carrots in small pieces and those veg that will cook quicker like zucchini in larger chunks…

 

Toss the cut veggies in oil then season with salt & pepper, dried chillies and rosemary. Place on a baking sheet or toss ’em in tinfoil made into a packed (poke holes on the top for the steam) and cook on the BBQ for like 30 mins like I did. Oven? do it for 30-40 min at 400 degrees. Cool the veg….

While the veg is cooking make up 2 servings of wild rice per the package (I actually added 1/4 cup white Jasmine rice to the wild about half way through the cooking). Don’t want rice?..Use couscous or quinoa…

Once the rice is done and cooled mix it with the cooled veg (so you can make the veg and rice the night before)..Add one can chick peas then stir. Add the vinegar and olive oil and toss gently not to mush up the veg. You do want to mash up the tomato & garlic cloves so I pull them out, mash them then add them back in and stir all to combine. Serve or refrigerate for up to 24 hours (but then leave the salad at room temp for a few mins before serving, not as good super cold). 

Great salad to bring to a BBQ! Enjoy!

 

 

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