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Brown Rice and Roasted Veggies
recipe from Gluten Free Goddess Blogspot
Roasted Vegetables!
They are a favorite staple at our house - and so easy. We make them at least twice a week. My husband and I cut up a bunch of vegetables together, sipping wine and catching up on the day. Before you know it - dinner is done. How easy is that? [I like to make extra for the next day's recipe - perhaps Roasted Vegetable Kugel or Roasted Vegetable Lasagna.]
While the veggies are roasting away, getting all tender and sweet, put on a pot of your favorite brown rice seasoned with a little olive oil and your choice of dried herbs, or some curry, cumin, or Old Bay Seasoning. For my Brown Rice Pilaf recipe and other brown rice recipes, go here [to Brown Rice Heaven]. Roasted veggies are wonderful with Hummus, or A Guacamole to Love.
Wash and cut your favorite mix of vegetables and toss them into a large baking pan::
Carrots, sliced
Baby potatoes, cut up, or potato wedges
Sweet potatoes, cubed
Butternut squash, cubed
Onions, chunks or wedges
Parsnips, cored, sliced
Cabbage, sliced
Broccoli florets
Cauliflower, florets and pieces
Zucchini, half moons
Yellow Squash, half moons
Green beans, whole, trimmed
Mushrooms sliced
Garlic, whole cloves or minced
Season with sea salt and fresh ground pepper. Toss well in sauce and roast - either slow or fast. A 350 degree oven roasts a big pan of veggies in about an hour. Turn up the heat to 400 and you'll roast them faster, and some of the veggies will get a bit crispy around the edges. Make sure to stir them every once in a while as they roast.
I often add a can of drained northern white beans, or black beans for added protein; stir them into the vegetables during the last 15 minutes of roasting, to heat through.
Serve the brown rice topped with a generous spoonful of roasted veggies. Add a condiment such as hummus, or plain organic yogurt on the side. If you cook the veggies in apple cider vinegar and apple juice, cinnamon spiked applesauce or a crisp green salad with walnuts makes a nice side dish.
Leftover roasted veggies can also be baked into quiches and frittatas, or tossed into soups.
Our Favorite Roasting Sauce::
Extra Virgin Olive Oil
Organic Balsamic Vinegar
Lots of dried herbs:: Italian or Greek mix (oregano, basil, marjoram, rosemary, thyme, mint, parsley, etc.)
Roast until the veggies are tender and carmelized. Add protein to the cooked rice with nuts, or cooked beans, or add crumbles of goat cheese or feta, or add shaved Parmesan.
Autumn Apple Roasting Sauce::
3 tablespoons light olive oil
3 tablespoons apple cider vinegar
1 juice box (4 oz.) unsweetened apple juice - or 1/2 cup apple cider
warming spices: nutmeg, Pumpkin Pie spice, curry, ginger or cinnamon, mixed
This delightful sauce works beautifully with root and fall vegetables:
potato wedges both sweet and white, onion, butternut squash, parsnips, carrots, shredded cabbage, sliced apples, cubed pumpkin, etc.
Toss well and roast.
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