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Savoury Rice and Roasted Veggies

Savoury Rice and Roasted Veggies takes a rice side dish to a new level with a delicious blend of spices and eye-popping roasted vegetables. Two sides in one.

Roasted Veggies on Spiced Rice

This vegetarian dish is a perfect accompaniment to chicken, fish and meat or as the star of the meal.  I’ve made it many times with grilled steak, roast chicken and salmon and serve it often at dinner parties.  The vibrant colors add a beautiful flare to the plate.  And yes, it’s also delicious. I’ve been asked for the recipe (adapted from Chin Deep by Melissa) more than once.

To spice up the rice, I used a blend of smoked paprika, garlic and onion powder, thyme (or fennel) and curry powder. The variations are endless of course so play around with your favorite spices and herbs. In the summer I add a mix of fresh herbs from the garden.

The roasted veggies are also completely variable. I always use carrot ribbons (shaved with a peeler) and cherry tomatoes because of the vibrant color combo. After that, take your pick or see some suggestions below.

Needless to say, this recipe is very adaptable with regards to the roasted veggies, spices, herbs and even the rice. Try serving this vegetable rice dish with grilled sausages, Maple Lime Salmon, Roast Turkey Breast with Pear Chutney or Mediterranean Marinated Grilled Chicken.

Tailor To Your Taste

  • Spices: Vary the spices for the rice with curry powder, cumin, coriander, chili powder, turmeric, etc.
  • Veggies: Try different vegetables like asparagus, sweet onion, snap peas, green beans or shaved parsnip.
  • Herbs: Use rosemary, dill, parsley, chives or tarragon instead of thyme.
  • Rice or substitute: I like basmati or Jasmine but you can use any kind of long grain rice. You can also substitute the rice with cooked small pasta, spaghetti squash or quinoa.

Shortcut

  • Use leftover rice, reheated with a tablespoon or two of water, covered. Add the spice mix.
  • Or, buy prepared rice from your favorite take-out.

Make Ahead

  • Keep the rice warm in the rice cooker or on the stove. Reheat the veggies in the oven for 5 minutes or, alternatively microwave the assembled dish for a minute or two just before serving.

 

Roasted Veggies on Spiced Rice

savoury rice and roasted veggies on a plate looking from above

Roasted Veggies on top of Spiced Rice on a plate
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5 from 9 votes

Savoury Rice and Roasted Veggies

Savoury Rice and Roasted Veggies takes a rice side dish to a new level with a delicious blend of spices and eye-popping roasted vegetables. In fact, two sides in one.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Author: Cheryl

Ingredients

  • 4 cups hot cooked rice any kind (Note 1) you will need 1 1/4-1 1/2 cups dry rice
  • 2 large carrots, shaved into strips with a vegetable peeler
  • 3 cups roughly chopped peppers (use varied colours)
  • 2 cups mushrooms (small whole mushroom, sliced or pieces)
  • 6 spring onions, roughly chopped
  • 1 1/2 cups grape tomatoes
  • 2 cups asparagus or snap peas roughly chopped (Optional) If very thin, add half way through roasting.
  • 1/4 cup olive oil
  • salt and pepper to taste
  • lemon wedges for garnish

Spice mix for rice

  • 2 teaspoon smoked or regular paprika
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon curry powder
  • 1 tablespoon fennel (or dill or thyme if preferred)
  • 2 tablespoon butter (or substitute with olive oil)

Instructions

  • Preheat oven to 425F. Prepare large pan with parchment or foil, sprayed with oil.
  • ROAST VEGETABLES: Put the vegetables In a large mixing bowl, Add oil, salt and pepper. Mix well. Spread vegetables evenly on pan in one layer. Use two pans if needed. Roast for 20-25 minutes or until slightly caramelized.
  • COOK RICE and MAKE SPICE MIX: While veggies are roasting, cook rice according to package directions. Add butter and spices and mix well to blend evenly. Taste and add salt and pepper as needed. Add chili flakes if using. Keep warm.
  • ASSEMBLE: When ready to serve, spoon spiced rice into a pretty serving bowl. Top with the roasted veggies. Garnish with chopped parsley or thyme sprigs. Serve with lemon wedges if desired.

Notes

  1. Rice: You can use left over rice for this recipe. Reheat the rice with 1-2 tbsp water, covered, in the microwave for 2-3 minutes or until hot. 
  2. Variations
    • Spices: Vary the spices for rice to your taste - curry powder, cumin, coriander, chili powder, turmeric, etc. Also try chili flakes if you like spicy rice. 
    • Veggies: Try different vegetables like asparagus, sweet onion, snap peas, green beans or shaved parsnip.
    • Herbs: Use rosemary, dill, parsley, chives or tarragon instead of thyme.
    • Rice or substitute: I like Basmati or Jasmine but you can use any kind of long grain rice. You can also substitute the rice with cooked small pasta, spaghetti squash or quinoa.
  3. Make Ahead: Keep the rice warm in the rice cooker or on the stove. Reheat the veggies before serving in the oven for 5 minutes. Alternatively microwave the assembled dish for a minute or two just before serving.
  •  

Nutrition

Nutrition Facts
Savoury Rice and Roasted Veggies
Amount Per Serving
Calories 318 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 254mg11%
Potassium 619mg18%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 7g8%
Protein 7g14%
Vitamin A 6999IU140%
Vitamin C 109mg132%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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8 Comments

  1. 5 stars
    This is a favourite I make when entertaining. I sometimes prepare an extra packet of the spice blend so it’s ready to use.

  2. Can you substitute sweet potatoes for the carrots or regular onions for th spring onions? Can you use chopped garlic instead of garlic powder?

    1. Great questions. You can definitely substitute regular onions for spring onions (and feel free to use more). I wouldn’t substitute raw chopped garlic for garlic powder as many people don’t want to bite into raw garlic (not to mention the breath issue!). As for sweet potatoes instead of carrots, you can certainly give it a try. Perhaps use cubes instead of shaving them, though, as they would become mushy if too thinly cut. And, let us know how it turns out!

      1. It’s a wonderful blog!!
        The sweet potatoes actually worked really well. I did peel them as per the recipe. I put a little extra olive oil to prevent sticking.

        Was thinking of maybe roasting the garlic next time and then mushing in the roasted garlic with the rice. I’ll let you know how it turns out!

        This is a great recipe and the possibilities are endless. I also substituted salt with Mrs. Dash – good for those family members on low sodium diets. ??

  3. Dear Cheryl,
    I’m a big fan of your blog.
    How much raw rice do you need to make 4 cups cooked rice ?

    1. Hi Fran, 4 cups of cooked rice is about 1 1/3 cups dry rice. The ratio is typically 3:1, but it can vary a bit depending on the type of rice. Long and whole-grain rice will yield more. I tend to make a double batch in the rice cooker, use what I need, then freeze the rest in a sealed freezer bag. Perfect for stir fries. And thanks for visiting our blog!

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