Wild Rice And Roasted Vegetable Salad With Sherry-Thyme Vinaigrette
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
55
Spice
34
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cup
Olive Oil1 cup
Sherry Wine Vinegar2 tbsps
Thyme (chopped fresh)6.5 tbsps
Vegetable Oil680 g
Mushroom (crimini)3 large
Red Bell Pepper (quartered)1 large
Red Onion (cut into 6 wedges)Directions:
1
Transfer to 1 prepared sheet
2
Whisk first 4 ingredients in medium bowl
3
Season with salt and pepper
4
Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well
5
Place in large bowl
6
Add half of vinaigrette to warm rice; toss to coat
7
Position racks in bottom third and top third of oven and preheat to 425°F
8
Spray 2 large baking sheets with nonstick spray
9
Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt
10
Transfer to 1 prepared baking sheet
11
Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt
12
Transfer to second prepared baking sheet
13
Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes
14
Transfer to large bowl and cool
15
Spray same sheets with nonstick spray
16
Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt
17
Transfer to 1 prepared sheet
18
Place onion wedges, rounded side down, on second sheet
19
Drizzle with 1 tablespoon oil
20
Sprinkle with salt
21
Roast peppers and onions until brown and tender, about 30 minutes
22
Cool
23
Cut all vegetables into 3/4-inch pieces
24
Transfer to bowl with rice
25
Add remaining vinaigrette and toss to coat
26
(Can be made 1 day ahead
27
Cover and chill
28
Bring to room temperature before serving
29
) Whisk first 4 ingredients in medium bowl
30
Season with salt and pepper
31
Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well
32
Place in large bowl
33
Add half of vinaigrette to warm rice; toss to coat
34
Position racks in bottom third and top third of oven and preheat to 425°F
35
Spray 2 large baking sheets with nonstick spray
36
Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt
37
Transfer to 1 prepared baking sheet
38
Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt
39
Transfer to second prepared baking sheet
40
Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes
41
Transfer to large bowl and cool
42
Spray same sheets with nonstick spray
43
Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt
44
Place onion wedges, rounded side down, on second sheet
45
Drizzle with 1 tablespoon oil
46
Sprinkle with salt
47
Roast peppers and onions until brown and tender, about 30 minutes
48
Cool
49
Cut all vegetables into 3/4-inch pieces
50
Transfer to bowl with rice
51
Add remaining vinaigrette and toss to coat
52
(Can be made 1 day ahead
53
Cover and chill
54
Bring to room temperature before serving)