Roasted Root Veggies with Rice and Turmeric Broth
This recipe is great because it’s really simple and can be made from the leftovers of a previous meal. Here’s what I did:
The night before I roasted a whole chicken, covered in olive oil salt and pepper, cooked in the oven at 375 for 1.5 hrs. + roasted carrots, beets, onions, and radish for 35-45 minutes. Afterwards, take the bones from the chicken, throw them in a crockpot full of water and a splash of apple cider vinegar, cook on high for 24-48 hrs and you have delicious healthy bone broth.
I used most of the leftovers for this recipe below!
Roasted Root Veggies with Rice and Turmeric Broth
INGREDIENTS:
Roasted veggies (You can really use any single vegetable here or a variety of your choice. I used carrots, beets, radish, & onion)
coconut oil
dried thyme
salt + pepper
1 shallot - diced
3 cloves of garlic - minced
2 inches of ginger - grated
2 teaspoons of fresh (or ground) turmeric
2 cups broth
juice from 1/2 a lemon
cooked rice (or another grain you like)
microgreens (optional) we had broccoli microgreens on hand so I sprinkled those on top
sesame seeds (optional)
HOW TO:
Roast veggies if not already roasted from a previous meal. If you have leftover veggies just heat them up however you’d like.
Make your rice or grain (I use a rice cooker so this step is completely hands-off for me)
While those things are cooking/warming, heat a spoonful coconut oil (or any oil) in a saucepan over medium-low heat.
Add the shallots and sauté them until translucent and soft, about 4 minutes.
Add the garlic, ginger, and thyme.
Stir until it’s very fragrant, about 1 minute.
Add the turmeric to the pot and stir.
Slowly add the broth.
Gently simmer for about 10 minutes or so.
Season with salt and pepper to taste.
FINAL STEPS
Put rice/grains in your bowl.
Top rice with roasted veggies.
Ladle broth into bowl
Top with microgreens, sesame seeds and lemon juice.
Dig in ;)