Roasted Vegetable Rice



I’ve been making variations of this delicious rice for years. When the boys were young, I just added loads of colourful peppers, onions, garlic and peas (at the last minute) and we called it “rainbow rice”. As every parent knows it’s not always easy getting nutritional vegetables into children’s diet and sometimes a fun name can help things out. On this occasion I had a couple of delicious aubergine that needed using up, so added them to this delicious combination. I said to Charlie that he could pick out the aubergine out if he liked, but he decided to give them a go 🤷‍♀️

VEG OPTIONS

Courgettes

Butternut squash

Sweet potato

Peas

Sweet corn

Leeks

Fennel

Serves 4-6 as a side

2 aubergine - chopped

1 medium red onion - sliced

3 Romano peppers - roughly chopped

5 cloves garlic - whole

3-4 tablespoons olive oil

Salt pepper

350g dry basmati rice - cooked

2 tablespoons chopped coriander

METHOD

Preheat the oven to 210 degrees (conventional) 190 degrees (fan)

Add the vegetables to a large roasting tin and drizzle generously with olive oil. Toss and season. Roast in the oven for 20-30 minutes or until caramelised and sweet.

Cook the rice and drain. Toss into the pan of deliciousness and sprinkle with coriander.

Great hot or cold.

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