Barbecue Recipes

WILD RICE WITH VEGETABLES

Wild rice makes a special accompaniment to grilled vegetables in a simple vinaigrette dressing. This recipe can be served as a side dish, but it also makes a tasty meal on its own.

INGREDIENTS
1 cup wild and long-grain rice mixture
1 large eggplant, thickly sliced
1 red, 1 yellow and 1 green bell pepper, quartered, cored and seeded
2 red onions, sliced
8 ounces shiitake mushrooms
2 small zucchini, cut in half lengthwise
olive oil, for brushing
2 tablespoons chopped fresh thyme

FOR THE DRESSING
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, crushed
salt and freshly ground black pepper

SERVES 4

1. Put the wild and long-grain rice mixture in a pan of cold salted water. Bring to a boil, then reduce the heat, cover and cook gently for 30—40 minutes, until the grains are tender (or follow the cooking instructions on the package, if appropriate).

2. To make the dressing, mix together the olive oil, vinegar, crushed garlic and seasoning in a bowl or screw-top jar until well blended.

3. Arrange the vegetables on a rack. Brush with olive oil and cook on a hot grill or broil for 8—10 minutes, until tender and well browned, turning them occasionally and basting with oil.

4. Drain the rice and toss with half the dressing. Pour into a serving dish and arrange the grilled vegetables on top. Pour in the remaining dressing and sprinkle with the chopped fresh thyme.