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Brown Rice and Roast Veggies

 

Roast Veggies

Ingredients for Roast Veggies:

  • 2 Zucchini – cut into 1 inch pieces
  • 2 Golden Beets – cut off thick root end and peel. Cut in half, and then quarter each half
  • 2 Parsnips – peel and cut into 1 inch chunks
  • 3 carrots – cut into 1 inch pieces
  • 1 Large Onion – cut into 1 inch pieces
  • 1 large clove garlic – diced very fine
  • 2 Tbsp. coconut oil

Place all cut up veggies into a shallow casserole dish. Do not cover. Sprinkle garlic over veggies. Liquefy coconut oil and pour over veggies. Cover and bake in 350° oven for 1 hour or until veggies are tender and golden.

Brown Rice

Ingredients for rice:

  • 2 cups Brown Rice
  • 4 cups Water (or vegetable stock)
  • 1 teaspoon sea salt
  • 2 Tablespoons coconut oil

Directions for Rice: Place all rice ingredients in a medium saucepan. Cover and bring to a boil. Reduce heat and simmer 45 minutes without opening the lid. When finished cooking remove from heat and let stand 5 -10 minutes without opening.  After rice rests for 5-10 minutes, open pan and fluff rice with a fork.

Turn your rice out into a shallow serving bowl. and top with roast veggies.

Serve and enjoy!

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