recipes

brown rice veggie bowl

I’ve got lunch for you.  Or dinner.  Or maybe even breakfast.  Whatever meal you want, but bottomline: make this.

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I was inspired by Molly Wizenberg’s recent posting on her blog and decided to modify it a little bit for my own lunch.

First, trim up a head of cauliflower and then slice it thinly.  Some of it will stay in big chunks and other parts will crumble and either way is okay.  Add a sliced onion and also some broccoli (I used defrosted florets – about a head’s worth).  Slather with olive oil and spread it out on a baking sheet.  Sprinkle liberally with salt and pepper.  Roast at 425 for about 30 minutes or longer – you want the cauli and broccoli to start getting brown and crispy and the onion to caramelize.  Pull it out and top it with shredded parmesan, then roast it again for another 5 minutes or so until the cheese is melted and a little brown.  Serve it on top of brown rice.

Here’s my secret to brown rice: prepare it as normal, but add some olive oil and salt to the water before you boil the rice (or in my case before you set the rice cooker).  The rice comes out perfectly chewy-tender.  I swear, the olive oil addition is definitely worth it for the added plumpness and softness of the rice.

I’m pretty sure this would be good hot or cold, fresh from the oven or next-day leftovers!

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2 thoughts on “brown rice veggie bowl

  1. Yes, please. Adding it to my lunch menu. Or breakfast. I bet it would be good with a dippy egg.

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