Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, November 15, 2020

Roasted Veggies And Rice #Recipe!



Hey Everyone!! 😊

This is an easy, filling dish that's perfect for a chilly night when you want something hot and a little spicy to warm you up. Enjoy! 😊

Ingredients:
4 cups cooked rice (your favorite variety)
2 cups brussel sprouts halved
1 butternut squash cleaned, peeled and chunked
2 cups broccoli florets
2 onions chopped
1 cup sliced almonds
4 cloves garlic grated
2 tbsp oregano
2 tbsp basil
2 tbsp paprika
2 tbsp cumin
2 tbsp turmeric
1 tbsp red pepper flakes (optional)
2 tbsp spicy brown mustard
4 tbsp sesame seeds
1/4 cup vegetarian Worchester sauce
1 cup balsamic vinegar
1 cup olive oil
1 cups vegetable stock
1/2 stick butter
Salt and pepper to taste

Put the cut vegetables on a foil-lined baking tray. Brush them with the balsamic vinegar and sprinkle them with olive oil. Bake them at 400 degrees Fahrenheit until they soften and start to brown. Remove them from the oven and set them aside.

Add the remaining olive oil and vinegar along with the rest of the ingredients, except for half a cup of the almonds and the cooked rice, to a saucepan and heat until they simmer. Simmer them over low heat for about five minutes. Put the roasted vegetables and rice in a baking dish and mix them together. Pour the contents of the saucepan over the rice and vegetables and stir them until everything is evenly distributed. Sprinkle the remaining almonds over the top and bake the dish at 400 degrees Fahrenheit until the almonds are toasted. Remove from the oven and serve warm with a side of crusty bread.

Bon appetit!





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