Wild Rice With Vegetables -

Wild Rice With Vegetables

Wild rice makes a special accompaniment to barbecued vegetables in a simple vinaigrette dressing. This recipe can be served as a side dish, but it also makes a tasty meal on its own.

Ingredients

225g/8oz/1 cup wild and long grain rice mixture
1 large aubergine, thickly sliced
1 red, 1 yellow and 1 green pepper, quartered, cored and seeded
2 red onions, sliced
225g/8oz shiitake mushrooms
2 small courgettes, cut in half lengthways
Olive oil, for brushing
30ml/2 tbsp chopped fresh thyme

FOR THE DRESSING

90ml/6 tbsp extra virgin olive oil
30ml/2 tbsp balsamic vinegar
2 garlic cloves, crushed
Salt and freshly ground black pepper

Details

Serves: 4

Method

1. Put the wild and long grain rice mixture in a pan of cold salted water. Bring to the boil, then reduce the heat, cover and cook gently for about 30-40 minutes until the grains are tender (or follow the cooking instructions on the packet, if appropriate).

2. To make the dressing, mix together the olive oil, vinegar, crushed garlic and seasoning in a bowl or screw-topped jar until well blended.

3. Arrange the vegetables on a rack. Brush with olive oil and cook on a hot barbecue or grill for 8-10 minutes, until tender and well browned, turning them occasionally and basting with oil.

4. Drain the rice and toss in half the dressing. Tip into a serving dish and arrange the grilled vegetables on top. Pour over the remaining dressing and scatter over the chopped fresh thyme.

Related food category:

• Vegetarian and Vegetable Dishes