Basmati Rice with Roasted Fennel, Bell Pepper, Zucchini, and Squash

Name: Basmati Rice with Roasted Fennel, Bell Pepper, Zucchini, and Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving
Ingredients: 1 fennel bulb; 1 small red onion; ½ orange bell pepper; 1 zucchini; 1 yellow squash; 5 cloves of garlic; 1 tbsp olive oil; Sea Salt and Freshly Cracked Pepper; 2 tsp olive oil; ¾ cup uncooked basmati rice; 1½ cups chicken or vegetable broth; Sea salt and white pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6
Course
Side Dish
Cuisine
American

Basmati Rice with Roasted Fennel, Bell Pepper, Zucchini, and Squash

Kian Meyer

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

Roasted Vegetables:

1 fennel bulb diced
1 small red onion diced
½ orange bell pepper diced
1 zucchini diced
1 yellow squash diced
5 cloves of garlic skins on for roasting
1 tbsp olive oil
Sea Salt and Freshly Cracked Pepper to taste

Basmati Rice:

2 tsp olive oil
¾ cup uncooked basmati rice
1½ cups chicken or vegetable broth
Sea salt and white pepper to taste

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Instructions

Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
Place the fennel, onion, and bell pepper on the baking sheet, then add the cloves of garlic (skins on).
Drizzle with ½ tablespoon of olive oil, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
Place into the oven and roast for 20 minutes, stirring the mixture after 15 minutes. Add the zucchini and squash, then continue to roast for 15 more minutes.
Remove from the oven and set aside to cool.
Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves, then sprinkle them on top of the roasted veggies.
While the vegetables are roasting, heat half of the olive oil in a large saucepan over medium heat.
Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 2-3 minutes.
Add the broth and season with sea salt and white pepper, to taste. Bring to a boil, then reduce heat to medium-low.
Cover with a lid and let it cook for 20 minutes. Side Note: DON'T remove the lid during the cooking process.
Remove the rice from the burner without removing the lid and let it sit for 5 minutes.
Carefully remove the lid and fluff the rice with a fork.
Sprinkle with the roasted veggies; toss gently. Serve. Enjoy.