Roasted Vegetables with Brown Rice

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15 mins
1 hour
Roasted Vegetables with Brown Rice


1 head cauliflower, cut into small florets
1 pound mixed potatoes, cut into chunks (or, small potatoes like fingerlings or easter egg)
1 bunch carrots, peeled and cut into ½-inch pieces
1 cup brown rice (wehani works well)
1/4 cup olive oil
Salt and freshly ground black pepper to taste


  1. Preheat the oven to 400 degrees F.

  2. Toss the cauliflower, potatoes, and carrots in the 3 tablespoons of the olive oil, season with salt and pepper.  Place the cauliflower on a separate baking sheet than the potatoes and carrots, as the vegetables have different cooking times.

  3. In a 2-quart saucepan, combine the rice and 2 cups water.  Bring to a boil, and then reduce to a simmer.  Add the remaining tablespoon of olive oil and a pinch of salt. Cover and cook 50 minutes.

  4. Meanwhile, remove the cauliflower after about 25 minutes.

  5. Remove the potatoes and carrots after about 1 hour.

  6. After the rice is fully cooked, remove the pot from the heat, keep covered and let sit for 10 minutes.  Fluff with a fork, season with salt and pepper.

  7. Serve a mound of rice topped with roasted vegetables, and enjoy!


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