My Jerusalem Kitchen

 

 

Wild Rice with Roasted Asparagus, Lemon, Cranberries & Tarragon

Dairy-Free, Gluten-Free, Snacks & Sides, Vegetarian

(Recipe submitted by "My Jerusalem Kitchen")

Ingredients:

1 & 1/2 lemons; thinly sliced

1 bunch of asparagus; edges trimmed

2 heaping tablespoons of fresh tarragon; chopped

plenty of salt

1 tablespoon olive oil

1 large or 2-3 small zucchinis; chopped (tossed with 1 tbsp oil, several shakes of salt & pepper) *optional

1/3 cup dried, unsweetened cranberries

1 & 1/2 cups wild rice (with or without barley)

3 cups water

A few shakes of garlic powder (*optional)

1 tsp salt

How to do it:

Preheat the oven to 450 F.  Meantime, cook rice with your garlic powder (optional).  While your rice is cooking, roast the lemon, asparagus and tarragon. At this time, you can also add the zucchini if you’re using it – I don’t always.  If you are, just toss them with oil, salt and pepper and when you remove them from the oven, chop them up and toss with everything else.

For the asparagus, spray a pan with PAM and arrange your sliced lemons across the pan.  Toss asparagus with olive oil and salt.  Arrange asparagus over the lemons and sprinkle the tarragon all over the top.  Place in oven for about 15 minutes or until the lemons begin to brown.

Remove from oven, slice the asparagus into 1-2 inch pieces and chop up the lemon.  You could cut the asparagus first, but you can’t with the lemon.  Combine with the rice, asparagus, lemon and toss in the cranberries.  Best warm but you can eat it cold.  Enjoy!

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