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
Toss together first 7 ingredients until vegetables are well coated.
Place vegetables in a single layer in a jelly-roll pan.
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
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.