October 12, 2015

Creamy Sweet Potato & Roasted Vegetable Brown Rice



I’ve made this dish twice now. This time was more delicious than the last. (toot, toot) Ha! Anyway, this flavor profile is my jam if you haven’t noticed yet! Earthy, fresh herbs, and I add vegetables whenever I can.

Doing the most in the kitchen is not my thing, but the food should still taste amazing. This is my philosophy for brownbelle: well done and simple to execute.

You do not need to follow this recipe exactly. Add more or different veggies if you like something else. This recipe was inspired by what was left in my fridge, I hate wasting food, so use what you have.

What You'll Need
  • 1 Medium-Large sweet potato
  • 1 Corn on the Cobb 
  • ½ red, yellow, orange bell peppers
  • 1 yellow and green zucchini
  • 1 small onion cut into wedges
  • 3 carrots
  • Handful of cherry tomatoes
  • 4 large garlic cloves 
  • 2 sprigs each fresh herbs: sage, time, rosemary, 
  • Cilantro
  • 1 Cup brown rice
  • 2 Cups chicken stock
  • 2 Tbsp. butter
  • Salt and pepper
  • Olive Oil
 

Before you prep the veggies put the sweet potato in the over, it will take the longest to cook. If you are short on time you could cut it into small pieces and boil, but I prefer the flavor of roasting. Rinse really well, wrap in foil and bake at 400 degrees until fork tender.

Finely mince the herbs and garlic.
  

Brown rice on its own doesn’t taste good. Yeah I said it! The key to making it taste good is to season it like meat. Start by rinsing the rice thoroughly. Add butter and 1/3 of the herb and garlic mixture to the pot, stir to combine and add salt and pepper to taste. Instead of water add chicken stock for more flavor. Follow the water ratio and cooking instructions on your packaging. I used about 1 ½ cups of broth for the one cup of rice.



The key to making this dish easy is cutting everything into relatively equal pieces so that they cook evenly and are done at the same time. Here I’ve cut them slightly larger than bite size. Mix the remaining two-thirds of the herb and garlic mixture in a bowl with the veggies. Season with salt and pepper to taste. Pour a healthy amount of olive oil in the bowl. You want them to be pretty lubricated so that they roast nicely. They will be nice and shiny and there shouldn’t be too much oil left at the bottom of the bowl.

Combine everything really well so that the seasoning and garlic are evenly distributed. Pour onto a baking sheet and roast until tender but not soggy, you want them to have color and crunch to them. No mush.

Add the corn with the husk into the oven.

Roast in a large baking sheet at 400 degrees for 10-15 mins. Check after 10 mins, if they are still too hard give them a bit more time. It’s important to note that you want to give the veggies space, so that they roast not steam. Use more than one pan if you need to.


Add the sweet potato (no skin) to a blender with the corn kernels. Add enough chicken stock so that you can blend. You want to the consistency to thick and creamy. Season with salt and pepper to taste.

Add the rice to a large bowl. Spoon in as many veggies as you like and pour on sweet potato sauce in increments. Stir until everything is coated. Serve with fresh cilantro.



This recipe would also work well with pasta or seafood ravioli would be amazing instead of rice!
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