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About the Dish

  • Brown Rice

    Brown Rice

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Carrot

    Carrot

  • Broccolini

    Broccolini

  • Parsley

    Parsley

METHOD

1
Heat oven to 375° F. To make the rice: In a small saucepan with a lid, combine rice, water and bouillon cube. Place on high heat and bring to a simmer. Cover, turn heat down to low, and cook until all liquid has been absorbed and rice is tender, or about 40-45 minutes. While rice cooks, prepare your mise en place.
2
Prepare your mise en place: Trim carrots, slice larger carrots in half lengthwise, and cut all at an angle into even, 3-inch pieces. (halve lengthwise if larger than 1/2” diameter) Trim tough ends off broccolini stems, then cut stems from florettes (in half) split any thick stems in half lengthwise. Pick and chop parsley leaves.
3
On a heavy baking pan, pile broccolini and carrots. Drizzle with 1 tablespoon cooking oil, sprinkle with 1/2 teaspoon Hot Steve chile salt, and toss to coat. Spread vegetables evenly on pan in a single layer. Roast in oven until lightly browned and tender, 12-15 minutes.
4
Serve roasted veggies over brown rice with sorghum syrup drizzled over all, or on the side. Enjoy!