Jazz up your side dish this Yom Tov with Roasted Veggie Rice.
Side dishes. It’s the one dish that comes as an afterthought for most. And while you can totally serve plain rice, there is always something about serving things a bit upgraded for Yom Tov.
This one even reheats nicely! And you can even make it using your leftover plain rice from the night before. So how can you make your rice better or more exciting? Read on.
Roasted Vegetables Rice
Serves: 6 servings
Ingredients
Vegetables:
- 1 small squash, diced
- ¼ red onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 4-5 mushrooms, cut into chunks
- Salt and black pepper, for sprinkling
- 3 tablespoons olive oil
Rice:
- 2 ½ cups cooked rice
- 2 teaspoons soy sauce
- ½ teaspoon kosher salt
- 1 tablespoon oil
- ½ teaspoon sugar
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425F.
- Grease a baking sheet. Add all vegetables and sprinkle with salt and pepper. Drizzle with olive oil and toss to combine. Roast for 15-20 minutes, until vegetables are soft and browned at the edges.
- Toss vegetables with rice, soy sauce, salt, oil, sugar, and black pepper.
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