Thursday, September 17, 2009

Roasted Veggies and Rice

I broke the cardinal rule of dinner at my house tonight. I made something different for myself to eat because I just couldn't bear the thought of what I was making for the family. (Tomorrow is grocery shopping day and I had the ingredients for the last meal on my menu...and wasn't at all thrilled with it!)

This was so easy, and SO good.

But I knew it would be because the recipe came from my friend, Shannan, and EVERYTHING Shannan makes is delicious.

Here's the recipe:

Roasted Veggies and Rice

1 lb. zucchini
1 lb. yellow squash (I had no squash so I doubled up on the zucchini)
1 sweet onion
1 large red pepper (All of these veggies coarsely chopped - and I also added fresh mushrooms, chopped)
2 T olive oil
1 t seasoned salt
1/2 t pepper
2 pkg Uncle Ben's Whole Grain Medley Brown and Wild Rice (cook 90 seconds in the microwave)
1/2 c. chopped roasted, salted almonds (I buy Wal-mart brand in the orange can)

Preheat oven to 450. Toss first 7 ingredients together and place in a single layer in jelly roll pan. Bake 20 minutes. Add rice and nuts and cook 2 more minutes.

*All the notes in parentheses are Shannan's notes.
*I used zucchini, mushrooms, onion, and green pepper because that's what I had on hand. And I only used one packet of rice but that was the right amount for the amount of veggies I had on hand.
* I used raw almonds and just chopped them very coarsely.
*SO good. Shannan said she scarfed the leftovers a few hours after dinner. I'm thinking of doing the same thing.

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