Roasted Veggies + Turmeric Ginger Rice
1 Large head of broccoli
1/2 Large head of cauliflower
1 Large carrot
1 Tablespoon of Turmeric
1/4 Teaspoon dry ginger
1/4 Teaspoon dry garlic
1/4 Teaspoon dry onion
1 cup of White Jasmine Long Grain Rice
*Pinch of salt
*Seasonings to taste: salt, pepper, dry onion powder
1 1/4 cup of Vegetable broth
2 Tablespoons of oil
1 cup of Homemade salsa (or store bought)
1/2 cup of Truf pasta sauce
Preheat oven to 375 F
Cut vegetables in chucks, like a steak. Rinse well, then let sit in cold water.
Dry well, place on baking sheet with parchment paper
Brush oil on all vegetables, make sure fully coated
Season with salt, pepper, onion powder
Brush with salsa
Bake in oven for 30 minutes or until golden. Let cool.
Add rice to bowl, rinse thoroughly, sit in water for 10 minutes
Add vegetable stock to medium sauce pan, turn on heat to medium.
Add rice, turmeric, ginger, garlic, salt
Cover, once broth comes to a boil, lower heat to low, cook for 10 minutes.
Remove from heat, let sit for 5 minutes. Fluff with fork.
Add a 1/2 cup of vegetable stock (optional), and sauce in a medium sauce pan.
Heat until hot. Pour on top of veggies, then serve.