Brown Rice, my new high fiber, gluten free food. It is good in the morning warmed with fruit, in the afternoon cold right out of the bowl, in the evening warmed with veggies on top. Anyway you look at it, it's cheap, has a long shelf life, taste good with just about anything. So versatile and so filling!!! Brown Rice Veggie Supper 2 cups cherry or grape tomatoes 1 yellow onion 2 cups Broccoli 2 cups Cauliflower 1 cup fresh peas 2 cups of fresh spinach 4 cups cooked organic brown rice fresh herbs sea salt and pepper 1-2 cups veggie broth Heat oven to 400 degrees. Wash and cut veggies. Place tomato and onion on cookie sheet, drizzle with olive oil and s & p. Place broccoli and cauliflower on cookie sheet, drizzle with olive oil, s & p, dash of crushed red pepper. Place in oven and cook until roasted but not mushy! The onion and tomato will cook faster, that is why I put them on a separate cookie sheet. After veggies are done roasting, toss all in a large baking pan, add chopped spinach, peas and broth and bake for 15 min. After rice is cooked add chopped parsley, basil and thyme. Serve warm veggies over rice. For more amazing recipes and nutrition tips go to: www.jeanswildbean.com
