Rating: 4 stars
3 Ratings
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  • 4 star values: 3
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  • 1 star values: 0

Serve this easy roasted vegetable and rice recipe as a vegetarian main dish or as a hearty side dish.  Frozen separately, roasted vegetables also make a colorful addition to soups, stews, and pasta dishes.

Recipe by Southern Living November 2008

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Recipe Summary test

prep:
20 mins
bake:
40 mins
total:
60 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Toss together first 7 ingredients until vegetables are well coated. Place vegetables in a single layer in a jelly-roll pan.

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  • Bake at 450° for 20 minutes. Stir vegetables, and bake 20 more minutes or until slightly crisp and golden.

  • Prepare rice according to package directions. Stir together rice, almonds, and hot vegetables.

  • Note: For testing purposes only, we used Uncle Ben's Ready Whole Grain Medley Brown and Wild Rice.

  • To make ahead: Prepare vegetables as directed through Step Let cool completely. Transfer to airtight containers or heavy-duty zip-top plastic freezer bags, and freeze up to one month. Thaw in refrigerator 8 to 24 hours. Reheat in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until thoroughly heated and any extra liquid is reduced. Proceed with recipe as directed, or use vegetables as desired.

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