Healthy & Clean Roasted Vegetables and Wild Rice
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 potato, chopped
  • 1 bell pepper, chopped
  • a few pineapple slices, chopped
  • 1 zucchini, chopped
  • a few brussel sprouts
  • a couple of carrots, peeled and chopped
  • a few garlic cloves, minced or roughly chopped
  • 1 cup of dry wild rice (makes around 3ish cups I think when cooked, so adjust accordingly to how much you'll wanna make :))
Seasonings:
Directions
  1. Here is an information page on how to cook wild rice: How to Cook Wild Rice. It basically says that you bring 4 cups of water to bowl and add in 1 cup of wild rice, return to bowl, then cover pot, reduce heat to a simmer and leave for 45 minutes until the rice has "butterflied" or split open.
  2. Preheat oven to 400F. Prepare all your veggies, add into a large bowl and then add in the seasonings of your choice, as well as the liquid smoke, olive oil and lemon juice (You can omit things I added and also add other things in) and toss to evenly coat all the veggies.
  3. Next, place on a baking sheet or casserole dish in an even layer and bake for around 35-45 minutes. Half way through baking, I like to briefly remove the vegetables and give them a toss in the dish so the bottom side can evenly cook as well.
  4. To serve, I added ½ cup of wild rice with a couple of scoops of the vegetables and drizzled with a bit of liquid aminos (low sodium soy sauce alternative) and I was out of my usual romaine lettuce salad, so I just cut up a few slices of avocado and cucumber and had a bit of that with it.
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/healthy-clean-roasted-vegetables-with-wild-rice/