The Heimerdinger Mineral Broth
This magic mineral broth is great to drink on its own or as a base for soups, stews, or sauces. It also makes an excellent cooking liquid for grains and braised dishes.
A light and healthy meal, utilizing the abundance of farm fresh vegetables close to us here in Nashville, this recipe is from The Heimerdinger Foundation.
Ingredients
SERVINGS: 4 Serving(s)
- 4 cups chopped local vegetables such as potatoes, bell peppers, squash, okra, etc.
- extra virgin olive oil
- sea salt and black pepper to taste
- 1 1/2 cups brown rice
- mineral broth or vegetable stock
- 3 tablespoons minced fresh herbs
Preparation
1. Preheat oven to 400F. Line baking sheet with unbleached parchment paper.
2. Place vegetables in large mixing bowl, drizzle liberally with olive oil, and mix well to coat. Season generously with salt and pepper. Pour out onto lined baking sheet and spread into one even layer so vegetables roast evenly.
3. Bake 20-30 minutes until vegetables are fork tender and lightly browned around the edges.
4. Meanwhile, cook rice according to package directions, using mineral broth or vegetable stock in place of water. Toss with fresh herbs and serve with roasted vegetables.
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