Ingredients
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1 3/4 cups low-sodium chicken broth
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3/4 cup wild rice blend
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1/2 cup sliced green onions
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1/2 cup cilantro
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2 tsp reduced-sodium soy sauce
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1/3 cup rice vinegar
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9 tbsp olive oil, divided
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2 bell peppers
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1/2 lb green beans
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1/4 cup diced onions
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1/4 cup diced carrots
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1 tbsp minced garlic
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1 pint grape tomatoes
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1 (15 oz) can cooked lentils
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1/4 cup crumbled goat cheese
Steps
1
In a medium pot, heat broth to a boil on high. Add wild rice blend and reduce to a simmer on low. Cover and cook 40 min., until rice is tender and liquid has evaporated. Fluff the rice with a fork.
2
To a blender, add green onions, cilantro, soy sauce, and vinegar. Pulse until mostly smooth. With the blender running, stream in ½ cup olive oil and blend until smooth. Season with salt and pepper.
3
Meanwhile, seed and quarter bell peppers. Toss with 2 tsp oil and season with salt and pepper. heat a grill or grill pan to medium. Grill peppers 6 min. per side, until tender and browned in spots. Cool slightly and thinly slice.
4
Trim green beans and roughly chop. In a 12-inch nonstick skillet, heat remaining 2 tsp olive oil on medium-high. Add onions, carrots, and green beans. Cook 10 min., until vegetables are tender, stirring occasionally. Stir in garlic and season with salt and pepper. Cook 1 min., stirring.
5
Halve grape tomatoes. Rinse and drain lentils. Into large bowl, toss wild rice, bell peppers, green bean mixture, tomatoes, and lentils. Add green onion vinaigrette and toss to coat. To serve, top with cheese.
