Rice with roasted vegetables
Description
The recipe won't take much time. Brown rice, unpolished or "Health" rice, is much healthier than its white counterpart. Brown rice should be cooked in a larger amount of water (2.5–3 cups of water per 1 cup of grain) and requires about 30 minutes of cooking. Despite its many benefits, brown rice is often disliked due to its specific aroma. Use this recipe and serve hot.
Instructions
- 1
Step 1
Wash the vegetables, greens, and mushrooms.
- 2
Step 2
Cut the vegetables into medium-sized pieces, with the eggplant smaller than the others, and quarter the mushrooms. For the marinade, mix together soy sauce, olive oil, minced garlic, mustard, sugar, and ground black pepper. Place the vegetables and mushrooms in a deep bowl, pour the marinade over them, and let marinate for 30 minutes, stirring occasionally.
- 3
Step 3
Pour 2.5 cups of water over the rice, add salt, cover with a lid, and bring to a boil. Simmer over low heat for 25–30 minutes, or until cooked. Roast the marinated vegetables and mushrooms in a preheated oven at 250 degrees Celsius for 10–15 minutes. Baking time depends on your oven and the size of the pieces.
- 4
Step 4
Finely chopped parsley, lemon zest, and a small amount of olive oil mix and combine with boiled rice. Cover with a lid and let it steep for 5–10 minutes.
- 5
Step 5
Serve rice with vegetables.