Orange-Scented Wild Rice with Roasted Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The orange flavor really comes through in this recipe. Delicious! Ingredients:
1 tbsp olive oil |
3 large zucchini |
1 medium red bell pepper |
3 cloves garlic, peeled |
1 tsp oregano |
1 tsp parsley |
1 tsp thyme |
1 tsp basil |
3 tbsp champagne vinegar |
1 tbsp mustard, stone ground brown |
1/4 cup fat free plain yogurt |
1/4 cup orange juice |
2 tbsp grated orange rind |
3 cups cooked wild rice |
1 cup cooked lentils |
Directions:
1. Line a pan with aluminum foil. Cut vegetables, except garlic, into 3/4 to 1 inch pieces. Coat with olive oil and sprinkle with herbs. Arrange vegetables in single layer on pan.
2. Roast vegetables at 425 degrees until browned and tender, about 45 minutes, removing garlic when soft, after about 20 minutes.
3. Let garlic cool to room temperature.
4. Mash garlic in small bowl; mix in vinegar, yogurt, orange juice and rind. Combine vegetables, lentils and rice in serving bowl, drizzle dressing over and toss.
5. The original recipe called for an eggplant and fewer zucchinis. You could use yellow summer squash instead, or use the eggplant. Asparagus would also be tasty. Also, I used much more orange juice and orange rind than the original recipe called for - I took advantage of the fact that we have an orange tree in the back yard and picked two small oranges and grated the rind from those and used the amount of juice from the two. The original recipe called for fat-free honey dijon dressing, which I don't have so I just used the champagne vinegar and the stone ground mustard that I did have.
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