I’m always in search of great side dishes, something to shake Cowboy and I out of our potato-and-grean-bean rut.  This recipe has some of my favorite veggies, which when combined with wild rice make the perfect mate to grilled chicken, pork, or steak. This is a one-and-done side dish, meaning simply add your protein and you are good to go.  While it takes 40 minutes to cook, that gives you plenty of time for the rest of dinner prep and clean up.

Here are my notes on this all-in-one side dish.

The Recipe: Roasted Vegetables and Wild Rice

The Source: Southern Living and My Recipes (click here for the official recipe)

Farmtastic Notes:

• I altered this recipe in order to make just enough for four people as a side dish.
• For the rice, I used Uncle Ben’s Wild Rice Original Recipe, one 6 ounce box.
• For the veggies, I used 1 red bell pepper, 1 zucchini, 1 yellow squash, and 1/2 medium white onion.  All chopped into bite-size chunks.
• For the nuts, I used a heaping 1/4 cup of raw slivered almonds.  I’ve used up to 1/3 of a cut, depending on what you like. I did not roast them or add more salt to them.
• For the olive oil, I used extra virgin.  I mean, really, is there any other kind?
• For the seasoning salt, the rice comes with it’s own spice mix, so you might want to reduce the seasoning salt to 1 1/2  to 2 tsps., depending on your preference.  This will keep it from being too salty when you add the veggies to the rice.
• For the pepper, I never measure. I just get my grinder out and eyeball it.
• When roasting the veggies, heap them onto the cookie sheet.  If they are in too thin of a layer, they will burn.  I like to mound them (see photo).  Also, on their second set of 20 minutes in the oven, keep an eye on them.  They can start to char, and sometimes 15 minutes will do you.
• You’ll want to start cooking your rice after the veggies go in the oven.  It takes about 25 to 30 minutes to cook down.
• Finally, this dish is not only delish, but it’s super colorful, so it’s great for company when you want to dress things up and have your guests say, “Yummy!”

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I’d love to hear what you think of this recipe, so give it a try and share your thoughts.