Roasted Veggie Rice Bowl

Roasted Vegetables and Brown Rice Bowls

Brown Basmati Rice (or just plain brown rice)

1.5 cups brocoli cut in small bunches shaving stems to no longer than an inch to an inch and a half

1.5 cups brussel sprouts sliced in halves

1 cup red bell pepper chopped coarsely

2 avg size carrots sliced

1 zuchini sliced in halfmoon pieces

1/2 bunch of kale rinsed and chopped coarsely

1 shallot diced

1-2 cloves of garlic

1-3 tsp crushed red pepper (to give fire, use to your preference)

2tsp of coarse sea salt

fresh ground pepper to taste

2-3 tbsp of olive oil

1tbsp honey ginger white balsamic (from “Olive Oil & Beyond”)

-sub 2tsp of honey, 1/2 tsp minced ginger, 2tsp white wine vinegar

1tsp worsteschire

2tsp agave nectar

1 avocado

sesame seeds

Rice:

Measure rice as desired and add water according to instructions on box/container (if recipe calls for 2cups of water, use half water and half vegetable stock, this will give the rice a bit more flavor), add pinch of salt, add tsp sesame oil, tsp olive oil, 2 pinches dried parsley, 2 pinches cumin seed, 4 or 5 fresh sage leaves and bring all to a boil, then cover and reduce heat to simmer and let cook according to the time on the rice box.  Check rice every 20 minutes or so and add water and or vegetable stock as necessary until rice is cooked to your liking.  (I’ve found not all boxes give accurate cooking times)

Roasted Veggies:

Toss all veggies and veggie ingredients, except kale, until everything is lightly and evenly coated and spread over a baking sheet, cook on 400 degrees for about 45 minutes (or cook as long or as little as desired).  10-15 minutes before veggies are done   roasting toss kale with juice of 1/2 a lemon, 2tbsp olive oil, 2 pinches of salt and throw in with other veggies to roast for the remainder of the time.

Serve veggies over rice and garnish with sliced avocado and sprinkle with sesame seeds.  Drizzle with terriyaki glaze if desired for added flavor.

Serves 3-4