Basmati Rice with Roasted Fennel, Bell Pepper, Zucchini, and Squash

I wanted to make a simple and healthy side dish to pair with the Chicken Paillard with a Garlic Lemon Dill Sauce and Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese that I was serving for dinner. I roasted some veggies I had in the refrigerator and tossed them with basmati rice. It was a flavorful and delicious side dish. My son thought the rice would be better with no vegetables (go figure) but my daughter, husband, and I enjoyed it. I had the leftover the following day and it was just as delicious.

How to Make Basmati Rice with Roasted Fennel, Bell Pepper, Zucchini, and Squash

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Place the fennel, onion, and bell pepper on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.

Place into the oven and roast for 20 minutes, stirring the mixture, after 15 minutes. Add the zucchini and squash then continue to roast for 15 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves then sprinkle on top of the roasted veggies.

While the vegetables are roasting, heat half of the olive oil in a pot over medium heat.  Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 2-3 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover with a lid and let it cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with the roasted veggies; toss gently. Serve. Enjoy.

Basmati Rice with Roasted Fennel, Bell Pepper, Zucchini, and Squash

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Cook Time: 35 minutes minutes

Servings: 6

Ingredients

• Roasted Vegetables:
• 1 fennel bulb diced
• 1 small red onion diced
• ½ orange bell pepper diced
• 1 zucchini diced
• 1 yellow squash diced
• 5 cloves of garlic skins on for roasting
• 1 tbsp olive oil
• Sea salt and freshly cracked pepper to taste
• Basmati Rice:
• 2 tsp olive oil
• ¾ cup uncooked basmati rice
• 1 ½ cups chicken broth
• Sea salt and white pepper to taste

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
• Place the fennel, onion, and bell pepper on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the oven and roast for 20 minutes, stirring the mixture, after 15 minutes. Add the zucchini and squash then continue to roast for 15 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves then sprinkle on top of the roasted veggies.
• While the vegetables are roasting, heat half of the olive oil in a pot over medium heat. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 2-3 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover with a lid and let it cook for 20 minutes.
• Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with the roasted veggies; toss gently. Serve. Enjoy.

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