Wild Rice and Roasted Vegetables with Roasted Red Pepper Sauce

28 Mar

Topped with a poached egg, this healthy rice dish makes for an excellent lacto-ovo- vegetarian main course.  On its own, it is a hearty vegetarian side dish.  The nutty wild rice and sweet caramelized vegetables worked well with the slight tartness of the lemon juice and zest and roasted flavor of the pepper.  The garam masala added to the red pepper sauce really makes this dish sing.  This dish is definitely a testament to the fact that while cheese and butter and meat are really delicious, you don’t need any of them to create a filling, flavorful, and interesting meal.

Wild Rice and Roasted Vegetables with Roasted Pepper Sauce

Wild Rice and Roasted Vegetables:

1 cup wild rice, rinsed (you can use any variety you want, I used a mix of mahogany and black japonica rice)

1 parsnip, peeled and cut into 1/4″ half moons

1 zucchini, cut into 1/4″ half moons

1/2 cup plum tomatoes

1 carrot, peeled and cut into 1/4″ half moons

3 tbs. olive oil

Kosher salt and freshly cracked black pepper

Preheat oven to 350º.

Add rice and 2 cups of water to a medium stock pot with tight fitting lid.  Cover and bring to a boil.  Reduce heat to simmer and simmer, covered, 50 minutes (or time recommended by your package instructions).

On a tinfoil-lined baking sheet, toss vegetables with olive oil and season liberally with salt and pepper.  Place in oven and roast, tossing 3-4 times, for 25 minutes.

In a large sauté pan, add vegetables and rice and heat over medium heat.  Toss together.  Add roasted red pepper sauce (see below) and toss to combine.  Heat until all ingredients are desired temperature.  Serve immediately.

Roasted Red Pepper Sauce:

1 red pepper

1 tbs. olive oil

1 lemon, juiced and zested

1 tsp. garam marsala

Kosher salt and freshly cracked black pepper

Preheat oven to 350º.

On a tinfoil-lined baking sheet, add red pepper and coat with olive oil.  Season with salt and pepper.  Place in oven and roast 30 minutes, turning a quarter turn every 8 minutes or so.

[Note:  The red pepper can be roasted on the same baking sheet with the vegetables from the wild rice and roasted vegetables above.]

When very tender, transfer immediately to a ziplock bag and close.  This will steam the pepper so the skin is easy to remove.  When cool enough to handle, remove the tough outer skin, stem, and seeds.

Add to food processor with lemon zest, lemon juice, and garam marsala.  Process until smoothly pureed. Taste for seasonings and adjust as necessary.

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One Response to “Wild Rice and Roasted Vegetables with Roasted Red Pepper Sauce”

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  1. Kelseyincleveland’s Second Blog-o-versary « Kelseyincleveland's Blog - July 15, 2012

    […] Wild Rice and Roasted Vegetables with Roasted Red Pepper Sauce […]

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