Description
A nutritious and flavorful dish combining roasted vegetables and wild rice, perfect for a healthy meal.
Ingredients
Scale
- 2 cups wild rice
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the wild rice according to package instructions.
- In a large bowl, combine the diced vegetables, garlic, olive oil, thyme, rosemary, salt, and pepper.
- Spread the vegetable mixture on a baking sheet and roast for 20-25 minutes until tender.
- In a large mixing bowl, combine the cooked wild rice and roasted vegetables.
- Add vegetable broth and mix well.
- If using, stir in the grated Parmesan cheese.
- Transfer the mixture to a baking dish and bake for an additional 15 minutes.
- Serve warm and enjoy!
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be made ahead of time and reheated.
- For a vegan option, omit the Parmesan cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg