Wild Rice and Roasted Vegetable Salad

salad11With the weather becoming cooler, I wanted to make a satisfying warm salad for lunch. I rarely use wild rice in recipes since it takes so long to cook, but I had other things to do around the house so starting the rice and vegetables and giving me time to do other things while they cooked was good today. This salad has lots of different textures, good flavors and even though we had it warm right away, it was delicious cold later on.

1 head cauliflower, chopped
1 head broccoli, chopped
2 cups wild rice, cooked
1/4 cup pine nuts, toasted
1/4 cup feta cheese
1/4 cup balsamic vinaigrette
1 tablespoon thyme
1 tablespoon basil
1 tablespoon olive oil

wildrice5I started with cooling my wild rice first since it takes about an hour of simmer time, following package instructions to make 2 cups.  When that has about 30 minutes left, preheat the oven to 400F and mix together the broccoli, cauliflower, olive oil, thyme, and basil. Spread them on a baking sheet and place in the oven. Bake for about 25 minutes  or until the vegetables are turning slightly browned.

wildriceWhen the vegetables are nearly done, place the pine nuts in a small skillet on medium high heat and toast for 3-4 minutes. Place the rice, vegetables, pine nuts, balsamic,  and half the feta cheese in a large bowl and mix together. Use the other half of the feta for sprinkling on the plates. Serves 4 as a smaller main dish or lunch and 6 as a side dish.


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