I expect heartier fare during fall. Even for weekday lunches. I was so excited to find a brown rice/wild rice mix at our local grocery store. I held onto it for a while before deciding its fate. I did not want to stick it alongside grilled pork chops or even my favorite Pepper Jelly-Glazed Pork Tenderloin for fear it would be overshadowed. I thought it would be best in a starring role.

Peeked in the fridge to find kale and red onions. Whisked together olive oil, cider vinegar. roasted minced garlic, a little Dijon mustard, salt and pepper. Drizzled the warm rice with vinaigrette and gave it a toss. Just about anything would go…roasted asparagus, sauteed mushrooms, diced grilled zucchini, eggplant, and on and on and on.

1 c wild rice and brown rice mix, cooked according to package directions

1/4 c olive oil

2 T cider vinegar

3 cloves garlic, roasted and minced

1 t Dijon mustard

salt and pepper to taste

Whisk together all ingredients except rice. Pour over warm rice, tossing to coat. Add any roasted veggies. Next time, I’ll try a combo of sauteed mushrooms, roasted asparagus and toasted pecans for crunch. Tastes best at room temp.

This entry was posted on Monday, November 9th, 2009 at 9:58 pm and is filed under Salads, Veggies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.