This past week we finished the photo shoot for our upcoming recipe book. The recipes for the book were created by Chef Frank Giglio, who also develops many of the recipes for our Recipes Newsletter, including the rice and vegetables recipe below. At the end of the shoot, we got talking with Frank about ways to turn leftovers into tasty autumn-inspired meals.
Since Frank had flown in from Maine and we had him at our office in Santa Monica, we asked him to make some food magic from leftover ingredients in our fridge. He whipped up a delicious rice and vegetables recipe right before our eyes, reminding us that creating wonderful clean meals doesn’t have to be difficult if we know where to start.
This rice and vegetables recipe uses fall fruits and root vegetables with a touch of Thanksgiving spices. It’s great as an after-holiday dish to get yourself back on track or as a post-workout meal.
Rice and Vegetables Ingredients:
1 large sweet potato
2 medium carrots
3 small or 1 large turnip
1 medium red onion
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon sea salt
1/4 cup olive oil
1 1/2 cups long grain brown rice
1 cup walnuts
1/2 cup dried cranberries (sweetened with fruit juice, not sugar)
2 small or 1 large Granny Smith apple, diced
2 scallions, sliced thin
Preheat oven to 375℉.
Chop up your vegetables and apples, then place in a large bowl and stir in the spices and sea salt. Toss with olive oil until evenly coated, then place onto a baking dish. Roast until tender, about 15-20 minutes.
Cook the rice in 3 cups of water. Keep warm.
While the vegetables cook, prepare the brown rice and walnuts. Place the walnuts onto a baking dish and bake until golden brown. Remove from the oven, let cool then roughly chop.
Once the vegetables are tender, remove from the oven and place in a large bowl. Toss together with the chopped walnuts, scallions, dried cranberries and cooked rice. Taste, adjust seasonings and serve.