Wild Rice and Beans
1 pkg. wild rice, cooked according to package directions
1- 15 ounce can cannellini beans, drained and rinsed
Combine the wild rice and cannellini beans in a large bowl and reserve.
2 green peppers, seeded and cut into bite size pieces
1 large red onion, peeled and cut into bite size pieces
2 tblsp. extra virgin olive oil
¾ tsp salt
few grindings of black pepper
Preheat oven to 450F. Toss the peppers, onions, olive oil, salt, and pepper in a bowl and mix to coat. Pour onto a jellyroll pan and roast for about 30 minutes, turning vegetables about halfway through. Cook until caramelized and fragrant. Alternatively, grill on a grill pan.
Add the roasted vegetables to the bowl with the wild rice and cannellini beans.
Honey Tahini Dressing
3 tblsp. tahini
1 tblsp. honey
3 garlic cloves
2 tsp. white miso paste
1/3 c. hot water
pinch of red pepper flakes
Combine all ingredients except for red pepper flakes in a blender and puree. Stir in red pepper flakes and let sit for a bit to let flavors develop. Pour over the wild rice salad and serve.