Vegetable Wild Rice with Sage and Dijon Vinaigrette

Vegetable Wild Rice with Sage and Dijon Vinaigrette

Recipe Courtesy of St. Supéry Estate Chef
Serves 6-8




1 ½ cups wild rice
3 cups vegetable stock or water
3 Portobello mushroom caps, cut into ½ inch pieces
3 medium zucchinis cut into ½ inch chunks
1 large eggplant, peeled and cut into ½ inch chunks
2 teaspoon fresh thyme, chopped
Olive oil
Salt and pepper to taste


In a heavy skillet, melt 2 tablespoons of butter over medium heat.  Sauté onions until they begin to turn golden brown.  Turn heat down to low, season with salt and pepper and continue to cook until thoroughly caramelized and very soft, about 30 minutes.

Butter one side of each slice of bread.  On the opposite side, spread mustard on 4 slices and the herbed mayonnaise on the other 4.  Next, cover 4 slices with the cheddar cheese.  Spread the caramelized onions evenly over the cheese.  Put 2 pieces of bacon on the onions, then top each with Havarti cheese.  Place the other piece of bread on top of the Havarti cheese.  Heat a heavy bottom skillet or cast iron griddle over medium heat.  Grill each sandwich until golden brown on both sides and cheeses are melted.  Cut each sandwich in half and serve with soup.




⅔ cup extra virgin olive oil
¼ cup red wine vinegar
2 tablespoons minced fresh sage
1 tablespoon minced fresh parsley
3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice


Place rice and water or stock in a medium sauce pot and bring to a boil. When boiling, cover and reduce heat to low and simmer for about 45 minutes, until liquid is absorbed and rice begins to split. Season with salt and pepper and fluff with a fork.
While rice is cooking, preheat oven to 350°F. Toss vegetables with olive oil, salt and pepper and roast until golden brown and mushrooms release their juices, about 30 minutes.
Make dressing while rice and veggies are roasting: Combine all ingredients in a bowl and whisk until emulsified.
Put rice, veggies, their juices and the dressing in a large mixing bowl. Mix everything together thoroughly then serve.

Wine Pairing: 2012 Napa Valley, Rutherford Estate Vineyard Cabernet Sauvignon

The intense flavors of the vegetables and herbs stand up nicely to hearty reds. The nuttiness and resilient texture of the rice is a great contrast to the meatiness of the veggies and tangy herbaceous dressing, all of which complement the soft fruit and Rutherford dust in our Cabernet Sauvignon.

Serves As

First Course

A great wine to celebrate