Oven roasted vegetable rice salad with a fresh basil pesto.
Preparation and Cooking Time:
Prep Time: 20 minutes
Cooking Time: 50 minutes (wild rice) + 30 minutes (roasting vegetables)
Total Time: 1 hour 20 minutes
Servings:
Serves: 4-6
This vibrant and nutritious dish combines the earthy flavours of wild rice with the sweetness of roasted pumpkin, zucchini, and sweet potato, all brought together with a fresh basil pesto. The addition of baby spinach adds a lovely freshness, making this a perfect meal for a wholesome dinner or a hearty side.
Ingredients:
Wild Rice:
1 cup wild rice
3 cups water or vegetable broth
Salt to taste
Roast Vegetables:
2 cups pumpkin, diced
2 cups zucchini, sliced
2 cups sweet potato, diced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Pesto:
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
2 cloves garlic
1/2 cup olive oil
Salt and pepper to taste
Other Ingredients:
2 cups baby spinach
1/4 cup toasted pine nuts (optional for garnish)
Grated Parmesan cheese (optional for garnish)
Instructions:
Cook Wild Rice:
Rinse the wild rice under cold water.
In a medium saucepan, bring 3 cups of water or vegetable broth to a boil.
Add the wild rice and a pinch of salt.
Reduce heat to a simmer, cover, and cook for about 45-50 minutes or until the rice is tender and the grains have split open.
Drain any excess liquid and set aside.
Roast Vegetables:
Preheat the oven to 200°C ( 400°F).
Place the diced pumpkin, zucchini, and sweet potato on a baking sheet.
Drizzle with olive oil, and season with salt, pepper, thyme, and rosemary.
Toss to coat the vegetables evenly.
Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
Make the Pesto:
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic.
Pulse until the ingredients are finely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
Season with salt and pepper to taste.
Assemble the Dish:
In a large mixing bowl, combine the cooked wild rice, roasted vegetables, and baby spinach.
Add the pesto and toss everything together until well coated.
Transfer the mixture to a serving dish.
Garnish and Serve:
Sprinkle with toasted pine nuts and grated Parmesan cheese if desired.
Serve warm or at room temperature.
Chef Brooke Silk's Notes:
Make Ahead: You can prepare the wild rice and roast the vegetables ahead of time. Store them separately in the fridge for up to two days. Combine with the fresh pesto and baby spinach just before serving.
Variations: Feel free to swap out the vegetables based on what you have on hand or what's in season. Bell peppers, carrots, or butternut squash would also work well.
Nutritional Boost: Add a protein like chickpeas or grilled chicken to make this a more filling meal.
Serving Suggestion: This dish pairs well with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir
