1 ½ cups wild rice
3 cups vegetable stock or water
3 Portobello mushroom caps, cut into ½ inch pieces
3 medium zucchinis cut into ½ inch chunks
1 large eggplant, peeled and cut into ½ inch chunks
2 teaspoon fresh thyme, chopped
Salt and pepper to taste
⅔ cup extra virgin olive oil
¼ cup red wine vinegar
2 tablespoons minced fresh sage
1 tablespoon minced fresh parsley
3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
Place rice and water or stock in a medium sauce pot and bring to a boil. When boiling, cover and reduce heat to low and simmer for about 45 minutes, until liquid is absorbed and rice begins to split. Season with salt and pepper and fluff with a fork.
While rice is cooking, preheat oven to 350°F. Toss vegetables with olive oil, salt and pepper and roast until golden brown and mushrooms release their juices, about 30 minutes.
Make dressing while rice and veggies are roasting: Combine all ingredients in a bowl and whisk until emulsified.
Put rice, veggies, their juices and the dressing in a large mixing bowl. Mix everything together thoroughly then serve.
The intense flavors of the vegetables and herbs stand up nicely to hearty reds. The nuttiness and resilient texture of the rice is a great contrast to the meatiness of the veggies and tangy herbaceous dressing, all of which complement the soft fruit and Rutherford dust in our Cabernet Sauvignon.