Loaded Veggie Rice

Michal Frischman Recipe By
  • Cook & Prep: 1 h 45 m
  • Serving: 12
  • No Allergens

Roasted vegetables are the staple of my Shabbos meals and weekday dinners, and this is a super delicious way to incorporate it into a starchy side. If you’re like my husband and like your vegetables very well done (I’ve accepted that this is a lost cause), keep them in the oven for an additional 30–60 minutes.

Ingredients (14)

Main ingredients

Start Cooking

Make the Rice

  1. Preheat oven to 400 degrees Fahrenheit. Combine two teaspoons of salt with remaining spices and brown sugar. Lay vegetables on two Gefen Easy Baking Parchment-covered baking sheets and drizzle with oil, then cover with spices. Mix well and roast for one hour, stirring once in the middle

  2. Meanwhile, bring water to a boil in a small saucepan and add rice and remaining teaspoon of salt. Cook over medium heat until the water is absorbed, about 20 minutes. Remove from heat and allow to steam for 10 minutes. Fluff with a fork and toss with veggie mixture.


Photography: Hudi Greenberger

Styling: Janine Kalesis

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  • Malky Schlesinger

    Loaded Veggie Rice

    Freezer friendly?

    Can I make this dish in advance and freeze it? Or will the veggies get soggy/soft?
    Posted by Malky S |August 21, 2018
    Chaia Frishman  - Kosher.com Admin
    The veggies should get a drop wilted, but I don't think it will affect the taste much. Be sure to warm up covered.
    Posted by Chaiaadmin|August 22, 2018
  • Dina Stendig

    Loaded Veggie Rice


    Can I leave out the brown sugar?
    Posted by DinaEs |July 23, 2018
    Chaia Frishman  - Kosher.com Admin
    Posted by Chaiaadmin|July 23, 2018

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