Roasted Vegetable Medley With Rice

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* Exported from MasterCook *

 

Roasted Vegetable Medley With Rice

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 142

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Potatoes Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Nonstick spray coating

12 ounces tiny new potatoes -- quartered

1 small fennel bulb -- halved

and thinly sliced

4 medium carrots -- thinly bias sliced

1/3 cup vinegar

1 tablespoon water

1 tablespoon olive oil or cooking oil

2 teaspoons snipped fresh marjoram

OR 1/2 teaspoon dried marjoram -- crushed

1 1/2 teaspoons sugar

1/2 teaspoon celery seed

1/8 teaspoon garlic powder

15 1/2 ounces canned reduced-sodium garbanzo beans -- rinsed and

drained

1 1/2 cups water

1 1/2 teaspoons instant vegetable bouillon granules

1 cup jasmine rice or long grain rice

Leafy fennel tops -- (optional)

 

Roasting the potatoes, fennel, and carrots slowly in a marjoram, vinegar,

and oil dressing gives them a robust oven-browned flavor.

 

Spray a 15 x 10 x 1-inch baking pan with nonstick coating, in pan combine

the potatoes, fennel, and carrots. In a small mixing bowl stir together

vinegar, 1 tablespoon water, the oil, marjoram, sugar, celery seed, and

garlic powder; pour over vegetables, tossing to coat.

 

Bake vegetables, uncovered, in 450F oven for 35 minutes, stirring

once. Add garbanzo beans, tossing to combine. Bake about 5 minutes more

or until vegetables are tender and beans arc hot.

 

Meanwhile, in a small saucepan bring the 2 cups water and bouillon granules

to boiling. Add the uncooked rice; reduce heat. Cook, covered, for 15 to

20 minutes or until rice is tender and liquid is absorbed.

 

To serve, fluff the rice with a fork. Serve the vegetables with the hot

cooked rice. If desired, garnish with the leafy fennel tops. Makes 4

main-dish servings.

 

Preparation time: 10 minutes. Baking time: 40 minutes.

 

411 Calories; 6 G Total fat; 1 G Saturated fat; 0 MG Cholesterol; 499 MG

Sodium; 81 G Carbohydrate; 13 G Fiber; 11 G Protein. Exchanges: 5 starch,

1 vegetable.

 

 

 

 

 

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