Brown Rice and Autumn Veg with Parsley Sauce – Grain Trust

Brown Rice and Autumn Veg with Parsley Sauce

By graintrust

November 22, 2017

Serves 4-6

  • Prep: 10 mins
  • Cook: 35 mins


1 Grain Trust Brown Rice packet

6 cups raw autumn vegetables, cut into 1 inch pieces (cauliflower, sweet potato, fennel, brussel sprouts, red onion, and delicate squash)

3 tbsp olive oil

salt and black pepper

1 1/2 cups tightly packed parsley leaves

1 garlic clove

1/2 tsp salt

crushed red pepper flakes to taste

1 tbsp capers

1/4 cup olive oil

2 tbsp nutritional yeast

2 tbsp red wine vinegar


1Preheat the oven to 425°F and line a large baking sheet (or two) with parchment paper.

2Toss the vegetables with olive oil and season with salt and pepper. Roast the vegetables until fork tender. Some veggies might take longer than other so keep an eye, checking periodically or dividing varying vegetables between cooking trays.

3Meanwhile, cook the Grain Trust Brown Rice according to the instructions.

4In a small blender or food processor, combine the parsley, garlic, salt, red pepper flakes (if using), capers, nutritional yeast, and red wine vinegar. Blend until properly mixed, with some larger parsley flakes.

5When the vegetables are cooked, combine them with the cooked brown rice and parsley sauce.

6Enjoy warm or cold!


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