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Brown Rice With Roasted Vegetables

Brown Rice With Roasted Vegetables

Tully Zander, the VeganFirstTully Zander
This is a warm salad of oven-roasted veggies and flavored brown rice. I cooked the brown rice with cumin seeds, garlic, chilly flakes which made it taste like pilaf and I used all the possible vegetable found in my refrigerator. The colorful veggies were made more appealing to the palate by the addition of thyme and rosemary. They were roasted to perfection and served over the steamy brown rice. They are so filling and packed with nutrition.
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Course Recipe


  • 1 cup Brown Rice
  • 1 tsp Cumin Seeds
  • 5 -6 Garlic Cloves, Minced
  • 1 tbsp Onions, Chopped
  • 2 tsp Chilli Flakes
  • 2 tsp Oil For Tempering
  • Salt And Pepper

For The Roasted Vegetables

  • 10 Brocolli Florets
  • 10 Cauliflower Florets
  • 2 Large Red Potatoes - Quatered With The Skin On
  • 2 Long Carrots
  • 1 Large Red Onion, Quatered
  • 1 Small Bell Peppers
  • 1 Small Aubergine
  • 2-3 Garlic Cloves, Minced
  • 1 tbsp Olive Oil
  • 2 tsp Thyme
  • 2 tsp Rosemary
  • Salt And Pepper


  • Cook the rice as per the manufacturer’s instruction. Heat the oil in a small cooking pan. Once they get heated up, throw in the cumin seeds, garlic, chilly flakes and onions. Cook for 2-3 minutes. Add salt and pepper. Mix them with the rice and set them aside.
  • Pre-heat the oven to 475’F. Chop all the vegetable in the same size. Transfer them to a large roasting pan. Sprinkle the thyme, rosemary, salt and pepper. Toss them well with olive oil and garlic. Roast for 35-40 minutes in the oven (conventional mode), stirring every 10-15minutes and cook till the vegetables are browned.
  • Serve in a bowl with alternate layers of the brown rice and veggies.
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