Roasted Vegetable Rice.

A recipe for a colourful, fresh, and comforting side, which can be made ahead or baked into a pan. Use leftovers or fresh stuff to pull this dish together and get your dose of vegetables for the day! I serve this with salmon or a simple chicken recipe.

Ingredients:

Asparagus, red peppers, onions, squash, mushrooms, chopped
Olive oil for roasting

Salt and pepper, minced garlic to taste.

Any fresh herbs,

Bacon, chopped into small pieces.

Cooked rice (white or brown)

Broth or bouillon for cooking the rice.

Parm cheese for on top.

Laying out the chopped peppers, onions, mushrooms, and asparagus ready for the oven!

Directions:
Cook your rice in broth, or a bouillon cube in the water.

Chop your desired vegetables, coat lightly in oil and then put in the oven 350 for about 20 minutes.  Turn occassionally.

When rice is ready, mix  everything together and season to taste with garlic, salt & pepper.  Garnish with parmesan cheese to taste.

Always satisfying to see the fruit of my labour all ready to go into the freezer.

Variation:

Take your rice and veggies , and mix in 2 beaten eggs, ½ cup mozzarella cheese, and any fresh herbs.

Press into a greased spring form pan, lined on the bottom with parchement or a greased oven proof skillet.

Bake in the oven 350 for 20 minutes, or until cooked, through and golden around the edges.

Serve in wedges.  

The rice can be baked into a comforting side.