Recipe by me
time: about 1 hr
- 3 cups cooked brown rice (salted), preferably warm
- 3/4 lb (350 g) carrots, peeled coarsely chopped
- 3/4 lb (350 g) parsnips or parsley roots, peeled coarsely chopped
- 3/4 lb (350 g) red beets, peeled and coarsely chopped
- 3/4 lb (350 g) onions, peeled and coarsely chopped
- 4 Tablespoons olive oil
- 3 Tablespoons balsamic vinegar
- 1/2 teaspoon salt + more to taste
- 2 cups tomato sauce (passata di pomodoro)
- 4 Tablespoons grated Parmesan cheese
- 3 Tablespoons (45 g) butter, diced
- 2 Tablespoons grated Parmesan + 2 Tablespoons bread crumbs + 1 Tablespoon olive oil
- Preheat oven to 230C/450F. Prepare a ceramic baking dish, grease it lightly with extra olive oil.
- In a small bowl, whisk oil into vinegar. Add salt.
- Place all the vegetables on a baking sheet. With your hands, cover them all with the vinegar dressing. Set them in the hot oven for 25 minutes, mixing half way through.
- Meanwhile...heat through tomato sauce (2-3 minutes on medium heat).
- In a large bowl, mix cooked rice, roasted vegetables, tomato sauce, Parmesan and butter. Adjust seasoning. Transfer everything into the prepared baking dish. Top it with Parmesan, bread crumbs and oil.
- Lower oven temperature to 200C/400F and set the dish in the heat for 20 minutes. Remove, let it cool for 10 minutes and serve...hot, warm or less warm.
- the colors blended beautifully and so did the flavors: sweet and sour in a mild competition;
- roasted vegetables are my best friends this Winter; I can always count on them;
- beet roots, carrots, parsnips and onions: their roosting time differs;
- parsnip is ready first, than onion, carrot and beet root at the end;
- but it is still possible to prepare them together...and that's the secret of root vegetables;
- I like them over-done and under-done...and anywhere in between.