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Citrusy Brown Rice with Roasted Root Veggies

April 9, 2015 By Danielle Leave a Comment

citrusy brown rice and vegetables www.redkitchenette.comI love to cook.  There’s no question about it.  But I also love efficiency.  And when it comes to cooking for a baby, a toddler, and 2 adults, efficiency is key.  I can’t imagine making 3 separate meals for everyone on a daily basis.  Does anyone actually have time for this?  Instead, I make sure that whatever I’m making for the baby can easily be parlayed into a meal for us, and vice versa.  This citrusy brown rice salad with roasted root vegetables is a prime example.  I roasted the sweet potatoes and carrots on two separate baking sheets (one with salt, one without) – the unsalted batch was pureed into baby food and the rest went into this brown rice recipe.  A perfect lunch, dinner or side dish.  Wholesome, delicious and above all, easy.  And isn’t that what every busy parent wants!?

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Citrusy Brown Rice with Roasted Root Veggies
Serves: 4-6
 
Ingredients
  • 1 large sweet potato, peeled and diced (approx. 2 cups)
  • ½ lb. carrots, peeled and sliced (approx. 2 cups)
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon cinnamon
  • ¾ teaspoon salt
  • 2 tablespoons orange juice
  • 2 cups cooked brown rice
  • ½ cup raisins
Instructions
  1. Preheat oven to 400.
  2. On a parchment lined baking sheet, toss sweet potatoes and carrots with 2 tablespoons of the olive oil, cinnamon and ½ teaspoon of the salt. Place in oven and bake for 20-25 minutes, until fork tender and golden in spots.
  3. In a small bowl whisk together orange juice and remaining 1 tablespoon of olive oil and ¼ teaspoon of salt.
  4. In a large bowl, add the cooked brown rice, roasted veggies and raisins. Pour the orange juice mixture over the brown rice and stir to combine.
3.2.2708

*If making baby food, double the amount of carrots and sweet potatoes.  Add to a separate baking sheet and roast as described above, omitting the salt.  Once cooked through and soft, add to a food processor with a little water and puree until smooth; adding more water as needed until desired consistency.

Sweet Potato Carrot Puree Baby Food www.redkitchenette.com

 

 

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Leave a Comment · Filed Under: 9-12 months + Up, Baby-Food, Gluten-Free, Lunch & Dinner, Sides, Toddler and Beyond, Vegan

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Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
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