gluten free, vegetarian, vegan, dairy free

What You’ll Need:

For the rice:

¾ c brown rice, uncooked

¼ tsp cinnamon

3 cups filtered water

½ tsp sea salt

2 Tbsp tomato paste

½ can chickpea, drained & rinsed

¼ c almond slivers

¼ c raisins

1 small bunch fresh parsley, chopped

½ Tbsp olive oil

½ bag baby carrots (about ½ pound)

2 zucchini, sliced in half then quartered

Preheat oven to 375*

Combine rice with spices, water & tomato paste. Cook in a rice cooker or on the stovetop for about 20 minutes, or until water is absorbed & rice is tender.

While rice cooks toss carrots & zucchini with olive oil & salt.

Spread evenly on a baking sheet lined with parchment paper & roast for 15 minutes.

Toss cooked rice with chickpea, raisin, almonds, parsley & olive oil.

Serve with roasted veggies!

Serves 2.