Hearty Whole Grain Rice with rainbow Vegetables Bake

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All your vegetables and whole grain rice in one sitting!

Yes, this is the kind of stuff we eat for lunch each day. I usually make a big batch like this for the week, so I don’t have to worry about one meal of the day.

Before I started this website, I used to make the SAME THINGS every day, and I mean, like – the same things. Food was always so boring and I don’t know why, I just never “knew” how to make stuff. Now that I’m doing this for a reason (cooking), it seems much easier to come up with new ideas. Perhaps I actually get more motivated because I have a purpose.

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The other day, I was just saying how my favourite subjects at school was art, cooking and computer studies. Well, that pretty much explains why I’m doing this blog, as I have to make art with photography and site layouts, I love working with computers, and I love cooking (still) – mostly because I get to EAT the delicious foods too!

It’s funny that what you’re passionate about was almost foretold back then.

So anyway, with this heaping of rice and veggies, you can assure that you’re having plenty of nutrients. If you like your rice a little more chewier, you can bake at a low temperature for about an hour. Otherwise, dig in after you mix the two!

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Hearty Whole Grain Rice with rainbow Vegetables Bake

Rice
3 cups mixed whole grain, wild & brown rice (I used a packet of Lundberg, then just over 1/2 cup brown rice)
3 1/4 cups water
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon Himalayan/sea salt
1 tablespoon extra virgin olive oil

Vegetables
1/2 large eggplant
1/2 red bell pepper
1/2 orange bell pepper
1 small yellow onion
8 Broccolini spears (broccoli/broccoflower will also work)
2 small Roma tomatoes
1 tablespoon extra light olive oil
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon low sodium soy sauce
1/2 teaspoon fennel seeds
1/2 teaspoon Himalayan/sea salt
A sprinkle ground pepper
A pinch of red pepper flakes

To make the Rice: Combine the rice with water and let it sit for about 15 minutes.

Bring the rice to a boil for about 10 minutes, then turn the heat to medium low (3-4) and simmer for about 35 minutes until the rice is no longer hard to bite into.

Turn the stove off, then add the garlic powder, smoked paprika, salt and extra virgin olive oil, and stir well.

To make the Vegetables: Wash, peel (if needed) and dice the vegetables finely into cubes.

Preheat oven to 350°F (176°C).

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Place them in an oven tray and drizzle the olive oil, then sprinkle on all the spices. Give it a thorough mix so that the spices are even among the vegetables. Bake the veggies in the oven for about 25 minutes.

Combining the two: Spoon the baked vegetables in the large pot with the rice and mix it all up very well. At this point, you can eat as it is, or bake at 300°F (148°C) for another hour. This will make the rice much more chewier.

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Hearty Whole Grain Rice with rainbow Vegetables Bake
Serves: 7
 

Ingredients
Rice
  • 3 cups mixed whole grain, wild & brown rice (I used a packet of Lundberg, then just over ½ cup brown rice)
  • 3¼ cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon Himalayan/sea salt
  • 1 tablespoon extra virgin olive oil
Vegetables
  • ½ large eggplant
  • ½ red bell pepper
  • ½ orange bell pepper
  • 1 small yellow onion
  • 8 Broccolini spears (broccoli/broccoflower will also work)
  • 2 small Roma tomatoes
  • 1 tablespoon extra light olive oil
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon low sodium soy sauce
  • ½ teaspoon fennel seeds
  • ½ teaspoon Himalayan/sea salt
  • A sprinkle ground pepper
  • A pinch of red pepper flakes

Instructions
  1. To make the Rice: Combine the rice with water and let it sit for about 15 minutes.
  2. Bring the rice to a boil for about 10 minutes, then turn the heat to medium low (3-4) and simmer for about 35 minutes until the rice is no longer hard to bite into.
  3. Turn the stove off, then add the garlic powder, smoked paprika, salt and extra virgin olive oil, and stir well.
  4. To make the Vegetables: Wash, peel (if needed) and dice the vegetables finely into cubes.
  5. Preheat oven to 350°F (176°C).
  6. Place them in an oven tray and drizzle the olive oil, then sprinkle on all the spices. Give it a thorough mix so that the spices are even among the vegetables. Bake the veggies in the oven for about 25 minutes.
  7. Combining the two: Spoon the baked vegetables in the large pot with the rice and mix it all up very well. At this point, you can eat as it is, or bake at 300°F (148°C) for another hour. This will make the rice much more chewier.

 

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