Organic Roasted Farm Vegetables with Brown Rice

January 3, 2021

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

4cups chopped local vegetables such as potatoes, bell peppers, squash, okra, etc.

extra virgin olive oil

sea salt and black pepper to taste

1 1/2cups brown rice

mineral broth or vegetable stock

3tablespoons 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.