Oven roasted veggie rice

by Melissa • August 31, 2012

3 cups hot, cooked rice (your favorite variety)

2 large carrots, shaved with a carrot peeler

2 cups chopped, sweet bell pepper in a variety of colors

2 cups fresh mushrooms

6 spring onions, coarse chopped

1 and 1/2 cups grape tomatoes

1/4 cup extra virgin olive oil

salt and pepper to taste

1 Tablespoon fennel seeds

1 teaspoon smoked or regular paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon curry powder

thyme for garnish

Cook or steam rice according to package directions. Cover and set aside to keep warm. Place all veggies in a large mixing bowl. Toss with salt, pepper, and oil. Spread out evenly on a large baking sheet and bake at 350 for 30-45 minutes or until slightly caramelized and fragrant.

When ready to serve, toss the rice with some butter or olive oil and the fennel, paprika, onion powder, garlic powder and curry. Pour into a big, pretty serving bowl. Top with the oven roasted veggies, and garnish with fresh thyme sprigs.

http://chindeep.com/2012/08/31/oven-roasted-veggie-rice/