Roasted Vegetable Stuffed Brown Rice
This is a rich and hardy dish. Brown rice stuffed with roasted zucchini, yellow squash, and eggplant. A sautéed mushroom blend was added to the roasted vegetables. The dish is topped with caramelized onions and harissa-seasoned cashew cream.
Ingredients -
Roasted & Sauteed Vegetable Stuffing
2 yellow squash
2 zucchini
1/2 medium eggplant
Olive oil
1 tsp garlic powder
1 tsp dried thyme
1 tsp salt
1 tsp pepper
Sauteed Mushroom Blend
1-pint mushroom blend (shiitake, oyster, porcini, etc.) Regular mushrooms are fine to use but the blend has a wonderful flavor.
2 tbsps of coconut or avocado oil
1/2 tsp salt
Brown Rice
2 cups brown rice (uncooked)
1 cup vegetable broth
Toppings
Prepare rice according to package directions, replacing 1 cup of water with vegetable broth. Set rice aside until the vegetables are ready.
Preheat oven to 400°F. Prepare vegetables by cutting them into triangles by cutting the squash in half lengthwise, halving again, and then cutting the lengths into even-sized chunks. Place the pieces on baking trays lined with parchment paper. Drizzle the vegetables with olive oil, and season with spices.
yellow squash, zucchini and eggplant on baking trays
While the vegetables are roasting, prepare the caramelized onions. Hopefully, you have some leftovers.
Sauté mushrooms over medium/high heat until the mushrooms are tender, about 10 minutes. Season with salt.
assorted mushrooms in a frying pan
Combine the cooked vegetables and place them into a casserole.
cooked vegetables in a metal casserole
Top the vegetables with the cooked brown rice, next top with caramelized onions. Finish the dish with a cashew cream if you have any. I added a bit of harissa paste to the cashew cream to give it an extra spicy kick.
roasted vegetable stuffed brown rice, topped with caramelize onions, cashew cream and harissa paste
