Roasted Winter Vegetables and Wholegrain Rice

This vegan dish has proven to be very popular with all vegetarians and meat eaters within my family and circle of friends.  Second helpings are the usual so make plenty.

The vegetables used grow abundantly in our Alaskan homestead gardens.  Thankfully they are also plentiful in most groceries.









Oven temperature:  450F/230C     Serves:  6-8

Vegetable preparation:  Cut all of those listed into 1-inch pieces

1 small butternut squash, peeled and deseeded
1 each (or about 300g/2/3s lb.)  of celeriac (or rutabaga), swede (turnip), carrots, and parsnips, peeled
3 large red onions, peeled and cut into eighths
1 handful curly parsley, snipped with kitchen shears
1 teaspoon each dried thyme and tarragon
4 large cloves garlic, peeled and sliced
4 tablespoons olive oil
1 teaspoon each salt and coarse ground black pepper

Mix all of the above in your roasting pan.  Place in heated oven and roast about 40 minutes, until lightly brown on edges of vegetables and soft in the middle of each piece.

While vegetables are roasting prepare the rice:

20 fluid ounces (550 ml) wholegrain rice
2 tablespoons olive oil
2 large yellow onions, peeled and coarsely chopped
1 quart (litre) boiling water
3-4 vegetable cubes
1 teaspoon salt

Use a large heavy pot to cook the rice.  Bring the oil up to a medium heat in the pan; add the onions and cook 3-4 minutes with occasional stirring.  Next add the rice, stirring to coat with the oil.  Add the boiling water, vegetable cubes and salt.  Bring to a low simmer and cover.  Let cook, without stirring, for 45 minutes or until all the water is absorbed and the rice is tender.

Mix the cooked rice with the roasted vegetables and serve piping hot.