Wild Rice And Roasted Vegetable Salad With Vinaigrette

Recipe Ingredients

2/3 cup	157ml	Olive oil
1/3 cup	78ml	Sherry wine vinegar
2 tablespoons	30ml	Chopped fresh thyme
1		Garlic clove - minced
5		Wild rice - (6 oz ea) - rinsed, drained
		Nonstick vegetable oil spray
1 lb	454g / 16oz	Carrots - peeled, and
		Cut diagonally into 1 1/2" pieces
6 1/2 tablespoons	97ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Crimini mushrooms
3 lbs	1362g / 48oz	Red bell peppers - quartered (large)
1 lb	454g / 16oz	Red onion - cut into 6 wedges (large)

Recipe Instructions

Whisk first 4 ingredients in medium bowl. Season with salt and pepper.

Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat.

Position racks in bottom third and top third of oven and preheat to 425 degrees. Spray 2 large baking sheets with nonstick spray.

Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared baking sheet. Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to second prepared baking sheet. Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes. Transfer to large bowl and cool.

Spray same sheets with nonstick spray. Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared sheet. Place onion wedges, rounded-side down, on second sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt. Roast peppers and onions until brown and tender, about 30 minutes. Cool.

Cut all vegetables into 3/4-inch pieces. Transfer to bowl with rice. Add remaining vinaigrette and toss to coat. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

This recipe yields 20 servings.

Source:
Bon Appetit, December 2002

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