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Side Dishes >  Native American >  Wild Rice & Root Vegetables >

 

Wild Rice & Root Vegetables

• 1 C wild rice, rinsed

• 3 C Cold water

• 1 carrot, peeled & cut into 1" pieces

• 1 sweet potato, peeled & cut into 1/2" pieces

• 1 red onion, peeled & sliced

• 1 purple potato, peeled & cut into 1/2" pieces

• 1/4 C plus 1 tablespoon extra virgin olive oil, divided

• Salt & black pepper to taste

• 1/4 C dried cranberries

• 1/4 C vinegar (white wine, apple cider, or white balsamic)

• 1 TBS maple syrup

Preheat oven to 375-degrees F. In a saucepan over medium heat, combine wild rice and cold water. Cover and bring to a boil; lower heat to simmer and cook until rice is split and tender, about forty to forty-five minutes. Drain and transfer to a large bowl.

Toss vegetables with one tablespoon olive oil and spread in an even layer on a large baking sheet. Season with salt and black pepper; roast until tender, about twenty-five to thirty minutes. Combine dried cranberries, vinegar and maple syrup in a blender; pulse until ingredients are combined. Slowly drizzle in remaining oil and blend until incorporated. Add dressing and roasted vegetables to bowl with wild rice. Toss to mix ingredients. Serve.

 

Related Link:

• Food Fare Culinary Collection: Native American Cuisine

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