|2 servings||calories per servings 454||protein serving 10 g||carbs per serving 84 g||total fat per serving 9 g|
Naturally sweet carrots are enhanced by the South’s native sweetener, sorghum syrup. That sweetness is balanced by roasted broccolini and brown rice, which add a mellow, slightly nutty flavor to this wholesome, satisfying meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||7 g|
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.
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.
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.
Serve roasted veggies over brown rice with sorghum syrup drizzled over all, or on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...