Vickys Autumn Harvest Rice, Gluten, Dairy, Egg & Soy-Free

Butternut squash and sweet potato are both excellent sources of vitamin A, which is important for maintaining healthy vision.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Vickys Autumn Harvest Rice, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Boiling, Sautéing Cuisine: International Courses: Lunch, Main Dish, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 2 cup Brown Rice
• 4 cup Vegetable Broth
• 1 cup Butternut Squash
• 1 cup Sweet Potato
• 1 cup Red Bell Pepper
• 1 cup Red Onion
• ¹⁄₂ cup Dried Cranberries
• ¹⁄₂ cup Pecans
• ¹⁄₄ cup Fresh Parsley
• 2 tablespoon Olive Oil
• 1 tablespoon Maple Syrup
• ¹⁄₂ teaspoon Ground Cinnamon
• ¹⁄₄ teaspoon Ground Nutmeg
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper

Instructions

1. Cook the brown rice according to package instructions using vegetable broth instead of water.
2. Preheat the oven to 400°F (200°C).
3. Peel and dice the butternut squash and sweet potato into small cubes.
4. Cut the red bell pepper and red onion into thin slices.
5. In a large bowl, combine the butternut squash, sweet potato, red bell pepper, red onion, dried cranberries, pecans, olive oil, maple syrup, ground cinnamon, ground nutmeg, salt, and black pepper. Mix well.
6. Spread the mixture onto a baking sheet and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
7. Once the rice and roasted vegetables are ready, combine them in a large bowl and mix gently.
8. Garnish with fresh parsley and serve warm.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 55g19%

Sugars 8g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.