Name: Wild Rice With Root Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 c. wild rice, rinsed well -; 1 medium carrot, cut into 1" pieces -; 1 medium sweet potato, cut into 1/2" pieces -; 1 medium red onion, sliced -; 1 purple potato, cut into 1/2" pieces -; 1/4 c. plus 1 tablespoon extra virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 1/4 c. dried cranberries -; 1/4 c. vinegar (such as white wine, apple cider, or white balsamic vinegar) -; 1 tbsp. maple syrup -

Ingredients for - Wild Rice With Root Vegetables

1. 1 c. wild rice, rinsed well

2. 1 medium carrot, cut into 1" pieces

3. 1 medium sweet potato, cut into 1/2" pieces

4. 1 medium red onion, sliced

5. 1 purple potato, cut into 1/2" pieces

6. 1/4 c. plus 1 tablespoon extra virgin olive oil, divided

7. Kosher salt

8. Freshly ground black pepper

9. 1/4 c. dried cranberries

10. 1/4 c. vinegar (such as white wine, apple cider, or white balsamic vinegar)

11. 1 tbsp. maple syrup

How to cook deliciously - Wild Rice With Root Vegetables

1 . Stage

Preheat oven to 375°. In a medium sauce pan over medium heat, combine wild rice and 3 cups of cold water. Cover and bring to a boil, then lower to a simmer and cook until rice is split and tender, 40 to 45 minutes. Drain and transfer to a large bowl.

2 . Stage

Meanwhile, roast vegetables: Toss vegetables with 1 tablespoon olive oil and spread in an even layer on a large baking sheet. Season with salt and pepper and roast until tender, 25 to 30 minutes.

3 . Stage

Combine dried cranberries, vinegar, and maple syrup in a blender (or shake together using a jar with a lid), and pulse until ingredients are combined. Slowly drizzle in remaining oil and blend until incorporated.

4 . Stage

Add dressing and roasted vegetables to bowl with wild rice. Toss to mix ingredients, and serve.