Roasted Vegetables and Rice

Name: Roasted Vegetables and Rice
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters chopped roasted salted almonds; 482 grams packages ready-to-serve brown and wild rice mix; 2 Tbsps olive oil; 1 teaspoons freshly ground pepper; 1 large red bell pepper, diced; 1 teaspoon seasoned salt; 1 large sweet onion, diced; 454 grams yellow squash, diced; 454 grams zucchini, diced

Roasted Vegetables and Rice

Roasted Vegetables and Rice is a gluten free and vegan side dish. This recipe makes 6 servings with 450 calories, 11g of protein, and 13g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up squash, pepper, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Preheat oven to 45

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Oven

Toss together first 7 ingredients until vegetables are well coated.

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Vegetable

Place vegetables in a single layer in a jelly-roll pan.

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Vegetable

Jelly

Roll

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Frying Pan

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

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Vegetable

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Oven

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

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Vegetable

Almonds

Rice

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

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Wild Rice

To make ahead: Prepare vegetables as directed through Step

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Vegetable

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.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan