I know I’ve been on sort of a rice kick lately, but I have to use it, right?

Don’t worry if you’re sick of rice though – summer IS coming, so I’ll be making much less ‘hearty’ dishes for the warming weather. Stay tuned!

But, for now… more rice-y goodness!

5C white rice (I used Jasmine Rice)

5 carrots

5 potatoes

1 head of broccoli

1 Container of Mushroom Broth*

½ container of vegetable broth*

 

Spices:**

S&P

Garlic and Onion Powder

Paprika

Oregano

Basil

Parsley

Nooch

 

Directions:

 

1. Cut up the carrots, potatoes and broccoli. The carrots I just left as slices (feel free to make them smaller) and the potatoes I cut into eighths. The broccoli I left pretty chunky.

 

2. Place the cut up carrots and potatoes into a bowl. Add the broccoli to another bowl. Fill the bowls up with the Mushroom Broth until all the pieces are covered (or mostly covered).

 

3. Add the spices and stir the veggies around.

 

4. Cover and place in the fridge. Let the veggies marinate in the broth for about an hour and half. (I went for a bike ride while they were marinating so the timing might not be exact)

 

5. Preheat the oven to 350. Take veggies out of the fridge and spread out on a baking sheet. (Carrots and potatoes on one, broccoli on another) Keep the liquid! (We’re gonna use it to cook the rice)

 

6. Bake the carrots/potatoes for about 40 minutes, (until soft enough to poke with a fork), then cook the broccoli.

 

7. In the last twenty minutes of cooking time, make the rice. Use the marinating liquid instead of water. (To give the rice more flavour)

 

8. Once the rice is done, transfer to a container (or a serving dish) and mix in the veggies.

 

*I used Campbell’s Mushroom/Veggie Broth, it comes in a red square container, 900ml/container

** I didn’t measure out how much spice I put in, but if I had to guess, I’d say it was a couple of Tablespoons for each bowl

So, what do you guys think? Like it? Hate it? Let me know in the comments! Also, I know this one takes a while, but marinating definitely gives the veggies (and rice) way more flavour.

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