LAST NIGHTS DINNER
3 Cups Brown Rice, cooked
1 each Scalloped yellow & light green squash, ½ in. cube
1 Sweet Potato, cubed ½ in.
1 bunch Asparagus, 1 in pieces
4 Cauliflower florets, ½ in pieces
3 T Olive oil
2 T seasonings of choice, mixed
Salt & Pepper to taste
Red pepper to taste (optional)
¼ cup Basil, chopped
In a 3 quart pot prepare brown rice according to package. While that is simmering, Place all the veggies in a bowl and coat with the oil and mixed seasonings. Spread the mixture onto baking pan and roast in 350⁰ oven for 35 min or until tender. When rice and veggies are done, combine the remaining ingredients together in a bowl and serve. Can also be chilled and served cold. This is great to have hot the first night then for lunch the next day.