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roasted veggies on top of seasoned rice. top down views.
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4.86 from 21 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 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings (change as needed): 6 people

Ingredients

  • 4 cups hot cooked rice any kind, Note 1 you will need 1 1/4-1 1/2 cups dry rice if making fresh
  • 2 large carrots, shaved into strips with a vegetable peeler
  • 3 cups roughly chopped orange and red bell pepper (use varied colors)
  • 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 black 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/218C. 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. Or reheat leftover rice (Note 1). Add butter and spices and mix well to blend evenly. Taste and add salt and pepper as needed. Add 1/4-1/2 teaspoon red pepper flakes for heat if you like. 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. 
    • Rice substitutes: I like basmati rice or Jasmine rice, but you can use brown rice, wild rice or any kind of long grain white rice. You can also substitute the rice with cooked small pasta, spaghetti squash or quinoa.
  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 other delicious veggies like asparagus, sweet onion, red onion, green bell pepper snap peas, green beans or shaved parsnip.
    • Herbs: Use rosemary, dill, parsley, chives or tarragon instead of thyme. Fresh or dried herbs - whatever you have. For a bit of a kick, add a few red pepper flakes or a pinch of cayenne pepper.
  3. Make Ahead:
    • Make the rice and veggies an hour or two 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. Store leftovers in the fridge for 3-4 days.
    • You can freeze leftover rice and roasted vegetables in an airtight container or freezer bag for up to 6 months.
 
Nutrition values are estimated and will vary depending on the vegetables you use. 
  •  
Calories: 318kcal | Carbohydrates: 43g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 254mg | Potassium: 619mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6999IU | Vitamin C: 109mg | Calcium: 57mg | Iron: 3mg