Archive for August, 2015

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riceveggies

With so many different kinds of vegetables available throughout the year, I cut, shred, dice and roast them almost on a weekly basis. I use them mixed with rice, quinoa, farro or pasta or simply alone as a side dish. With so many spices to choose from, every dish will have a unique taste.  This year the arugula in my garden is growing beautifully. I planted wild arugula last year so the plants just keep multiplying. So I decided to use the arugula to make a pesto.

wild arugula growing in the garden

wild arugula growing in the garden

wild arugula & wild garlic

wild arugula & wild garlic

ingredients

roasted vegetables:
3 med  onions, diced
3 stalks of celery diced
2 bell pepper (any color), diced
2 zucchini, diced
1 yellow squash, diced
1 tbsp arugula pesto
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste

rice:
1 cup rice (any kind of rice, or quinoa)
2 cups chicken broth or water
Sea salt and white pepper, to taste


Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper
Place the onions,  peppers, zucchini on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
Place into the oven and roast for 20 minutes, stirring the mixture, after 15 minutes. Add the zucchini and squash then continue to roast for 15 more minutes.
Remove from the oven and set aside to cool.
Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves then sprinkle on top of the roasted veggies.

While the vegetables are roasting, heat the half of the olive oil in a pot over medium heat.
Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 2-3 minutes.
Add the chicken broth and season with sea salt and white pepper, to taste.
Bring to a boil then reduce heat to medium low. Cover with a lid and let it cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with the roasted veggies; toss gently. Serve. Enjoy.

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