Red Rice Bowl with Fennel and Root Vegetables
Red Rice Bowl with Fennel and Root Vegetables (Vegan)
By Mark Zuleger-Thyss
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Whether you use red rice or brown rice for this dish, you cannot go wrong – both are delicious.
Red rice is nutty and complex, making this a hearty dish due to the fennel and root vegetables. Use any root vegetable found in your refrigerator crisper; do not limit yourself to the ones found in our recipe, which is versatile and easy to make.
Fennel is a tasty and aromatic vegetable, especially when it is roasted. It caramelizes as it cooks, taking on a sweeter flavor with a melt-in-your-mouth texture. Although many recipes refer to fennel “root,” it is really a stalk. While the seeds, leaves, flowers, and bulb of the fennel plant are all edible, we will only use the bulb for this recipe.
This recipe is vegan and vegetarian, and whether you eat it for lunch or dinner, it will fill you up. As a bonus, toss in your favorite cooked fish or shellfish.
- 1 cup red rice or brown rice
- 1 fennel bulb
- 1 medium red onion
- 1 parsnip
- 1 carrot
- 1 beet
- Olive oil
- Salt and Pepper to Taste
- Fresh Parsley as garnish
- Optional: add your favorite cooked fish
- Assemble ingredients
- Preheat oven to 425ºF
- Prepare rice according to package instructions
- While the rice cooks, begin prepping the vegetables
- Peel the parsnips and slice into ¼-inch slices on an angle
- Cut the stalks off the fennel bulb. Cut the bulb in half and remove the woody core from each half. Thinly slice the bulb halves
- Slice the onion
- Peel the beet and cut into rounds
- On a rimmed pan, combine the fennel, onion, and parsnip. Drizzle with olive oil and season with salt and freshly cracked pepper to taste. Roast for 15 minutes. Remove the pan from the oven, turn the vegetables, and add the beet rounds. Roast for an additional 15 minutes or until the beets are tender.
- Once the rice and vegetables have finished cooking, combine everything in a bowl and add fish if desired. Finish by garnishing with fresh parsley leaves.
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