Rice Salad With Roasted Summer Vegetables

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 cups vegetable broth, unsalted
• 1/2 cup wild rice
• 1 cup long grain brown rice
• 2 tablespoons canola oil
• 4 ounces red onions (1 small)
• 6 ounces red bell peppers (1 medium)
• 6 ounces zucchini (2 medium)
• 1 lb eggplant
• 2 cups cherry tomatoes
• 1/4 cup sunflower seeds, toasted
• 4 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1/4 cup minced fresh herb, i use a mixture of parsley,chives and oregano
• 1 1/2 teaspoons salt
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 in large saucepan, stir wild rice into broth and bring to a boil.
• 2 reduce heat to low, cover and cook 15 minutes.
• 3 add brown rice, stir quickly and recover.
• 4 increase heat for one minute, then reduce heat to simmer and cook, without opening, 45 minutes.
• 5 remove from heat and let stand, without opening, 10 minutes.
• 6 wash and trim vegetables.
• 7 leave peel on eggplant.
• 8 pour oil into very large bowl.
• 9 cut vegetables into 3/4-inch dice, leaving cherry tomatoes whole, and toss with oil in bowl.
• 10 line a large, rimmed baking sheet with nonstick liner.
• 11 (you can substitute oiled foil as a liner, but you will lose a lot of flavor.) turn vegetables into pan.
• 12 turn oven on to 400 degrees.
• 13 roast vegetables in oven while heating for 15 minutes.
• 14 stir into single layer and return to oven for about 30 minutes more or until fairly dry and lightly browned.
• 15 cool in pan on rack until vegetables stop steaming.
• 16 scrape vegetables and all the browned juices into the large bowl.
• 17 add cooked rice, toss.
• 18 in small bowl, whisk together dressing ingredients.
• 19 pour over rice and vegetables; mix well.
• 20 serve room temperature or chilled.