Wild Rice and Roasted Zucchini Salad with Pecorino

Recipe From the First Mess

2 New Albany Organics zucchinis ¼ cup finely grated pecorino romano cheese ¼ cup pecans, toasted and chopped 1 bunch New Albany Organics parsley, chopped    ½ cup wild rice 4 Tbsp. olive oil, divided 1 tsp. lemon zest, grated juice from half a lemon

Set oven to 400˚. To cook the rice, bring 3 cups of water to a boil in a medium saucepan. Rinse wild rice and add to saucepan, with a pinch of salt, once water is boiling. Lower heat to a simmer, place lid on top and cook until whites start to emerge from inside the grain and rice is slightly softer, but still slightly al dente. Drain in a colander and rinse with cold water. Set aside.

While rice is cooking, cut zucchinis into ½ inch thick slices and roast. Toss slices in 1 Tbsp. of the olive oil and lots of salt and pepper. Lay the slices out onto a wire rack positioned over a parchment lined baking tray. Place in the oven until edges are browned and interiors are soft, about 20 minutes. Chop into small pieces once cool enough to handle.

Place rice and chopped zucchini in a medium bowl. Add remaining olive oil, lemon zest, lemon juice, cheese, pecans and chopped parsley. Season to taste. Serve immediately or refrigerate and store for later.