prep time
10 min
10 min
cook time
30 min
30 min
servings
4 to 6
4 to 6
WHAT YOU'LL NEED
 |
||
| Minute Rice® Premium Whole Grain Brown Rice | ||
| 2 cups (500 mL) | ||
| 3 cups (750 mL) |
broccoli florets |
|
| 3 cups (750 mL) |
cauliflower florets |
|
| 2 carrots, sliced |
carrots, sliced |
|
| 2 tbsp (30 mL) |
olive oil |
|
| 1/2 tsp (2 mL) |
cloves garlic, minced |
|
| 1/2 tsp (2 mL) |
dried oregano |
|
| 1/2 tsp (2 mL) |
paprika |
|
| 1/2 tsp (2 mL) |
salt |
|
| 1/4 tsp (1 mL) |
pepper |
|
| 1 cup (250 mL) |
lentils, drained and rinsed (optional) |
|
| 1 tbsp (15 mL) |
chopped fresh chives or parsley |
|
INSTRUCTIONS
|
Step 1: Preheat oven to 425˚F (220˚C). Line large baking sheet with parchment paper; set aside. Combine broccoli, cauliflower and carrots; toss with oil and garlic. Season with oregano, paprika, salt and pepper. Arrange in single layer on prepared pan; bake for 25 to 30 minutes or until vegetables are tender. |
|
Step 2: Meanwhile, cook rice according to package directions. Toss rice with lentils (if using), roasted vegetables and chives.
|
Tip: This casserole is just as delicious made with zucchini, peppers and red onions instead of the broccoli, cauliflower and carrots. Bake for 15 to 18 minutes or until vegetables are tender.
Per 1/6 recipe
Calories 320
Fat 7g
Cholesterol 0mg
Sodium 240mg
Carbohydrate 55g
Fibre 7g
Sugars 3g
Protein 8g
WHAT'S FOR DINNER?
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