PP: Mediterranean Veggies and Black Rice

Chef: Jeannie Hudkins
Makes: 2 - 4 servings
Prep time: 15 minutes
Cook time: 20 minutes for veggies, 50 minutes for rice


  • 1 cup wild black rice
  • 1 eggplant, peeled and chopped into bite-sized cubes
  • 1 cup cherry tomatoes, halved
  • ½ red onion, sliced
  • optional veggies such as zucchini, carrots, chopped
  • 1 T lemon juice
  • 1 T fresh thyme
  • 3 T Isola Classic Cream balsamic reduction (or any balsamic vinegar)
  • 1 tsp. red pepper flakes


  1. Cook 1 cup wild rice in 3 cups water in a pot. Bring to a boil. Reduce heat, cover, and simmer for 45 - 50 minutes or until water is absorbed.  
  2. Place the chopped veggies onto a baking pan lined with parchment paper. Bake at 410 degrees for 10 minutes
  3. Remove veggies from oven and sprinkle with lemon juice and thyme
  4. Bake an additional 20 minutes
  5. Mix together the balsamic vinegar and red pepper flakes
  6. To serve, place rice on plate and top with roasted veggies and drizzle with balsamic sauce.

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