Hearty Whole Grain Rice with Roasted Vegetables

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This is one of those really healthy lunches you can bring with you for a whole week!

I had been experimenting with different whole grain rice and I am totally in love with Lundberg wild rice blend. There’s just something amazing about the taste of their rices, so chewy and awesome, and very easy to cook too!

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This has to be one of the really awesome ones I came up with cos all the vegetables just seemed to be so good together. Give it a go, and if you possibly can, try and find the packet of rice I used, cos it is so good!

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Hearty Whole Grain Rice with Roasted Vegetables

Rice
4 1/2 cups water
2 1/2 cups whole grain rice/pilaf (I used Lundberg Wild Rice Blend)
1 cup barley
1 tablespoon extra virgin olive oil
1/4 teaspoon Himalayan/sea salt

Roasted Veggies
3 cups chopped eggplant (about 1/2-1/3 of a large eggplant)
1 large onion
6 peeled baby carrots (or 1 large)
1 cup asparagus (about half a bundle, stems removed)
1/3 cup chopped walnuts
1/2 jalapeno pepper
1 1/4 teaspoon Himalayan/sea salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons fennel seeds
1 tablespoon and 1 teaspoon extra light olive oil
1 cup frozen peas
4-6 cilantro sprigs

To cook the Rice: Add the multigrain rice with barley into a large pot and fill it with water and let it soak for about an hour.

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Bring the rice and water to a boil (takes about 10-15 minutes) and then turn the heat to medium low (3) and let it simmer for about 30 minutes.

Note that the rice I bought only took 30 minutes to cook but I’ve used some that takes twice as long, so please taste it! .

When rice is ready (taste it and you should be able to tell), turn off the heat. Mix it in the pot with a spoon, then drizzle a tablespoon of olive oil with the last 1/4 teaspoon salt.

To Roast the Veggies: Preheat oven to 400°F (204°C).

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Chop the carrots into thin circles, eggplants into dice and onions into thin, long pieces. Put them in a baking tray and cover it with 1 teaspoon salt. Add a tablespoon of extra light olive oil in this tray with 1 1/2 teaspoon of garlic and onion powder.

Chop the asparagus and jalapeno peppers into pieces and put them in a separate baking tray. Add the chopped walnuts, 1/4 teaspoon of salt and mix it well. Then, add a teaspoon of extra light olive oil in the same tray, along with 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder.
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Put both trays in the oven to bake.

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The tray with the asparagus only gets baked for about 18 minutes. The tray with the onions gets baked for 30 minutes.

Meanwhile, rinse the frozen peas in warm water so that it defrosts and chop up the cilantro and add it to the peas and mix it up.

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Once all the vegetables are baked, combine them all together, including the peas and cilantro. Mix it with the rice. Serve warm or put in a large container to have over the week.

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Hearty Whole Grain Rice with Roasted Vegetables
Serves: 14
 

Ingredients
Rice
  • 4½ cups water
  • 2½ cups whole grain rice/pilaf (I used Lundberg Wild Rice Blend)
  • 1 cup barley
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon Himalayan/sea salt
Roasted Veggies
  • 3 cups chopped eggplant (about ½-1/3 of a large eggplant)
  • 1 large onion
  • 6 peeled baby carrots (or 1 large)
  • 1 cup asparagus (about half a bundle, stems removed)
  • ⅓ cup chopped walnuts
  • ½ jalapeno pepper
  • 1¼ teaspoon Himalayan/sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons fennel seeds
  • 1 tablespoon and 1 teaspoon extra light olive oil
  • 1 cup frozen peas
  • 4-6 cilantro sprigs

Instructions
  1. To cook the Rice: Add the multigrain rice with barley into a large pot and fill it with water and let it soak for about an hour.
  2. Bring the rice and water to a boil (takes about 10-15 minutes) and then turn the heat to medium low (3) and let it simmer for about 30 minutes.
  3. Note that the rice I bought only took 30 minutes to cook but I’ve used some that takes twice as long, so please taste it! .
  4. When rice is ready (taste it and you should be able to tell), turn off the heat. Mix it in the pot with a spoon, then drizzle a tablespoon of olive oil with the last ¼ teaspoon salt.
  5. To Roast the Veggies: Preheat oven to 400°F (204°C).
  6. Chop the carrots into thin circles, eggplants into dice and onions into thin, long pieces. Put them in a baking tray and cover it with 1 teaspoon salt. Add a tablespoon of extra light olive oil in this tray with 1½ teaspoon of garlic and onion powder.
  7. Chop the asparagus and jalapeno peppers into pieces and put them in a separate baking tray. Add the chopped walnuts, ¼ teaspoon of salt and mix it well. Then, add a teaspoon of extra light olive oil in the same tray, along with ½ teaspoon onion powder and ½ teaspoon garlic powder.
  8. Put both trays in the oven to bake.
  9. The tray with the asparagus only gets baked for about 18 minutes. The tray with the onions gets baked for 30 minutes.
  10. Meanwhile, rinse the frozen peas in warm water so that it defrosts and chop up the cilantro and add it to the peas and mix it up.
  11. Once all the vegetables are baked, combine them all together, including the peas and cilantro. Mix it with the rice. Serve warm or put in a large container to have over the week.

 

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