Roasted Root Rice

Roasted Root Rice is a hearty and wholesome dish that combines the earthy flavors of roasted root vegetables with nutty, fluffy rice. This Paleo-friendly meal is perfect for a cozy dinner, providing a satisfying balance of nutrients and flavors.

Ingredients

• Cauliflower rice - 2 cups
• Carrots - 1 medium, diced
• Beets - 1 medium, diced
• Parsnips - 1 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Thyme - 1 teaspoon, dried
• Rosemary - 1 teaspoon, dried
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable broth - 1 cup
• Chopped parsley - 2 tablespoons, for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine diced carrots, beets, and parsnips with olive oil, minced garlic, thyme, rosemary, salt, and black pepper. Toss until well coated.
3. Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the vegetables are roasting, heat the vegetable broth in a saucepan over medium heat. Add the cauliflower rice and cook for about 5-7 minutes, stirring occasionally until tender.
5. Once the vegetables are done roasting and the cauliflower rice is cooked, combine them in a large bowl. Mix well and adjust seasoning if necessary.
6. Serve warm, garnished with chopped parsley.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from root vegetables.
• High in fiber, promoting digestive health.

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