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Roasted Veggies + Turmeric Ginger Rice

Ingredient:


Vegetables:

1 Large head of broccoli

1/2 Large head of cauliflower

1 Large carrot


Dry:

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

Wet:

1 1/4 cup of Vegetable broth

2 Tablespoons of oil

1 cup of Homemade salsa (or store bought)

Sauce:

1/2 cup of Truf pasta sauce


Directions:


Roasted Veggies:

  1. Preheat oven to 375 F

  2. Cut vegetables in chucks, like a steak. Rinse well, then let sit in cold water.

  3. Dry well, place on baking sheet with parchment paper

  4. Brush oil on all vegetables, make sure fully coated

  5. Season with salt, pepper, onion powder

  6. Brush with salsa

  7. Bake in oven for 30 minutes or until golden. Let cool.


Rice:

  1. Add rice to bowl, rinse thoroughly, sit in water for 10 minutes

  2. Add vegetable stock to medium sauce pan, turn on heat to medium.

  3. Add rice, turmeric, ginger, garlic, salt

  4. Cover, once broth comes to a boil, lower heat to low, cook for 10 minutes.

  5. Remove from heat, let sit for 5 minutes. Fluff with fork.

Sauce:

  1. Add a 1/2 cup of vegetable stock (optional), and sauce in a medium sauce pan.

  2. Heat until hot. Pour on top of veggies, then serve.




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