BROWN RICE and ROASTED VEGETABLES (a 2-3 banana difficulty level)

This is another 2 recipes in 1 set up.  Brown Rice usually takes just a little longer than the Roasted Vegetables, however the cook time can vary a bit depending on the Vegetable choices as well as the size of the Vegetable Pieces.

There's really not a whole lot to say about this recipe.  I think it makes good leftovers, so I usually double it!

Here we go!

WHAT YOU NEED:
1 c Medium Brown Rice - rinsed
2 c Chicken Broth
1/4 c Dried Cranberries

1-2 Sweet Potatoes - rinsed, dried, & cut into 3/4 inch pieces
5-6 (about 1/2 lb) Thick Stalks of Asparagus (bottom 1/3 discarded) - rinsed & cut into 3/4 inch pieces
Cloves from 1/2 Head of Garlic - peeled
2-3 T Extra Virgin Olive Oil
Kosher Salt to taste
Fresh Ground Pepper to taste

WHAT ELSE YOU NEED:
Mesh Strainer
2 Quart Pot
Chef's Knife & Cutting Board
Roasting Pan or Cookie Sheet
Large Bowl

WHAT YOU DO:  (please note that the photos are from a doubled recipe)
1.  Add the Chicken Broth to the Pot & bring to a boil.  Also Pre Heat Oven to 400 deg & start prepping the Vegetables.

2.  Add the Brown Rice to the boiling Broth, Reduce heat to Low, Cover & Simmer for 20-30 minutes.
3.  In batches, add your cut Vegetables & Whole Garlic Cloves, Drizzle with Olive Oil & Sprinkle with Kosher Salt, then shake or stir until well coated. 

4.  Add the Garlic Cloves & cut Vegetables to the Roasting Pan.  Roast in Oven for about 30 min until thoroughly Roasted.  (Be sure to remove & stir one time during the Roasting)

About to be Roasted

Just got roasted

5.  After the 20 minutes, remove Rice from heat & add the Dried Cranberries.  Cover the Pot with a clean Dish Towel, then Place the lid on top of the Towel & Pot.  Let sit for 10 minutes.  Then fluff the Rice & Cranberries.

6.  Serve by topping the Rice with the Roasted Vegetables.  Then Salt & Pepper to taste!

This is topped with Crushed Walnuts & Shredded Cheese

And there's dinner!

The chicken broth can be substituted by a different type of broth, or a type of tea, or just plain water.  Golden Raisins could replace the Dried Cranberries.  There is definitely some flexibility with the Roasted Vegetable selection.  Just do a quick web search to see if that vegetable roasts well.  Evidently carrots are NOT the easiest to roast, so choose wisely.  The towel technique is a tip from Cook's Illustrated.  It will absorb some of the steam while the Rice is resting & should produce fluffier rice.  I've also tried it with other grains such as Quinoa and it seems to work there as well!

Until next time,
your friendly neighborweb Monkey!