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Brown Rice and Roasted Vegetables

October 4, 2010

Laura’s Blog Entry

Today I am featuring another tasty vegetarian dish. I make this for a week’s worth of lunches, but it also makes a nice vegetable-packed side with another entree. Nothing better in the fall than lovely caramelized roasted vegetables. Except hot apple cider. And pumpkin pie. But I digress.

Brown Rice and Roasted Vegetables

The ingredients below are a good basis, but you can use any leftover vegetable you have in the fridge. Improvise and substitute anything you prefer. Some diced acorn squash or sweet potato would be yummy.This makes a hearty vegetarian main dish or a nice side dish with an entree.

1 cup chopped onion
1/2 red bell pepper, chopped
1 cup baby carrots or sliced carrots
1 cup quartered mushrooms
1/2 cup zucchini chunks
1 large clove of garlic, minced
1/2 Tablespoon olive oil
3/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 cups fresh spinach
1 cup uncooked brown rice
1 Tablespoon soy sauce

Heat oven to 400 degrees. Toss all the vegetables EXCEPT SPINACH in a shallow casserole dish with the oil, basil, garlic, salt and pepper.

Roast the vegetables, giving them a toss every 15 minutes, until tender, approximately 30-40 minutes. When you remove them from oven, stir in the spinach so that it wilts.

In the meantime, cook the brown rice.

Toss rice and vegetables with the soy sauce and serve.

Makes approximately 4 main dish servings.

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