Roasted Vegetable And Wild Rice Salad With Almond-Parsley Sauce Recipe

Recipe By Slurrp

This roasted vegetable and wild rice salad is a hearty and flavorful dish that is perfect for a light lunch or dinner. The combination of roasted vegetables, nutty wild rice, and a creamy almond-parsley sauce creates a delicious and satisfying meal. The vegetables are roasted until tender and caramelized, adding a depth of flavor to the dish. The wild rice adds a chewy texture and nutty taste, while the almond-parsley sauce adds a creamy and herbaceous element. This salad is not only delicious but also packed with nutrients and is a great way to incorporate more vegetables into your diet.

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20minstotal
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Roasted Vegetable And Wild Rice Salad With Almond-Parsley Sauce
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Ingredients for Roasted Vegetable And Wild Rice Salad With Almond-Parsley Sauce Recipe

  • 1/2 cup Mixed Vegetables
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1/4 cup Wild Rice
  • 0.13 cup Almonds
  • 0.13 cup Fresh Parsley
  • 1/2 cloves Cloves Garlic
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Roasted Vegetable And Wild Rice Salad With Almond-parsley Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • STEP 2.In a large bowl, toss the vegetables with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
  • STEP 3.Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and caramelized.
  • STEP 4.While the vegetables are roasting, cook the wild rice according to the package instructions. Once cooked, drain any excess water and set aside.
  • STEP 5.To make the almond-parsley sauce, combine the almonds, parsley, garlic, lemon juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
  • STEP 6.In a large bowl, combine the roasted vegetables, cooked wild rice, and almond-parsley sauce. Toss until everything is well coated.
  • STEP 7.Serve the salad warm or at room temperature. It can be enjoyed as a main dish or as a side dish with grilled chicken or fish.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be reheated or enjoyed cold.

Cooking Tips

  • Feel free to customize the roasted vegetables based on your preferences. You can use a combination of bell peppers, zucchini, eggplant, and cherry tomatoes.
  • If you don't have wild rice, you can substitute it with brown rice or quinoa.
  • For added flavor, you can sprinkle some crumbled feta cheese or toasted almonds on top of the salad before serving.

Storage and Serving

  • This salad is best served warm or at room temperature.
  • You can enjoy it as a main dish or as a side dish with grilled chicken or fish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
373
calories per serving
18 g Fat8 g Protein43 g Carbs4 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    8g
  • Carbs
    43g
  • Fiber
    4g

MacroNutrients

  • Carbs
    43g
  • Protein
    8g
  • Fiber
    4g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    141mg
  • Iron
    3mg
  • Vitamin A
    1016mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    83mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    52mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    1mg
  • Phosphorus
    133mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp