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115 g
115 g
1
2
225 g
2
30 ml
1
For the
dressing :
90 ml
30 ml
2
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wild rice
long grain
white rice
large
aubergine, thickly sliced
red
onions, sliced
brown cap
or shiitake mushrooms
small
courgettes, cut in half lengthways
chopped
fresh thyme
olive oil,
for brushing
red, 1
yellow and 1 green pepper, seeded and cut into quarters
extra
virgin olive oil
balsamic
vinegar
garlic
cloves, crushed
salt and
black pepper |
Method :
- Put the wild rice in a pan of cold salted water.
- Bring to the boil, then reduce the heat, cover and cook gently
for 25 minutes before adding the white rice.
- Cook for a further 10 minutes, or until the grains are tender.
- To make the dressing, mix together the olive oil, vinegar,
garlic and seasoning in a bowl or screw - topped jar until well
blended.
- Set aside while you grill the vegetables.
- Arrange the vegetables on a grill rack.
- Brush with olive oil and grill for 8 - 10 minutes, until tender
and well browned, turning them occasionally and brushing again with
oil.
- Drain the rice and toss in half the dressing.
- Tip into a serving dish and arrange the grilled vegetables on
top.
- Pour over the remaining dressing and scatter over the chopped
thyme.
Serves 4
Note :
Grilling brings out the flavor of these summer vegetables.
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Learn how
to cook Vegetarian Recipes
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