Basmati Rice with Roasted Fennel, Bell Pepper, Zucchini, and Squash
Servings 6
Equipment
- Baking Sheet
- Large Saucepan with Lid
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
- 1½ cups chicken or vegetable broth
- Sea salt and white pepper to taste
Instructions
- Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
- Place the fennel, onion, and bell pepper on the baking sheet, then add the cloves of garlic (skins on).
- Drizzle with ½ 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 them on top of the roasted veggies.
- While the vegetables are roasting, heat half of the olive oil in a large saucepan 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 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. Side Note: DON'T remove the lid during the cooking process.
- Remove the rice from the burner without removing the lid and let it sit for 5 minutes.
- Carefully remove the lid and fluff the rice with a fork.
- Sprinkle with the roasted veggies; toss gently. Serve. Enjoy.