Rice with Roasted Veggies and Pomegranate Seeds

Faigy Murray Faigy Murray
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For the colors alone it’s worth it to make this dish! It’s so vibrant and pretty you won’t want to eat it; you’ll want it as a centerpiece for your table. But once you taste it you won’t be able to stop!! I often make extras of this and stuff capons with it.

8
Easy Vegetarian Pescatarian Gluten Free Vegan No Refined Sugar Parve

Directions

Prepare the Rice Dish

  1. In a large skillet heat the oil and add the vegetables. Sauté for about 10-15 minutes, stirring every so often until the onions are translucent. You don’t want the vegetables to get too soggy.

  2. Mix with the rice.

  3. Toss with pomegranate seeds before serving.

Notes:

This recipe freezes well.

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colorful faigy murray my kitchen my studio mykitchen_mystudio pomegranate seeds rice roasted vegetables Rosh Hashana
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1 Comment

Cheryl Soltz •

This is a great recipe. I made it for Rosh Hashana and used it for both days