Jeweled Rice with Roasted Vegetables

 Often times I listen to WBUR in Boston, and hear some great news stories. Around Thanksgiving, I was listening and heard a guest speak about a fabulous vegan rice dish she serves on Thanksgiving. I made an adaptation of it for Thanksgiving and it was a big hit.

I made it again last night with a few different twists.

Serves 4-6 as a main course

Ingredients

The Rice:

• 1 1/2 cups basmati rice
• 1/4 t saffron
• 1/4 t turmeric
• 3 cups of water
• salt
• 1 T olive oil

Vegetables

• 4 carrots, peeled and cut into 1 inch pieces
• 1 1/2 pounds of butternut squash, peeled and cut into 1 inch pieces
• 2 cups Brussel sprouts, cut in half if larger or whole if smaller
• 1 yellow onion, peeled and cut into chunks
• 1/4 c olive oil
• 1/2 t ground cumin
• 1/2 t ground turmeric
• salt and pepper

Topping

• 1 T olive oil
• 1 cup slivered almonds
• 1/2 c dried figs, chopped
• pomegranate seeds

Directions:

• To make the rice, mix the rice, saffron, turmeric, salt and water and bring to a boil over high heat. Reduce to low, stir, cover and cook for 10 minutes. Remove from the heat.
• Preheat oven to 425 degrees.
• In a large bowl combine carrots, squash, sprouts and onion with the 1/4 c olive oil, salt, pepper, cumin and turmeric. Spread on one or two large sheet pans in one layer. Roast for 30 minutes.
• Brush 1 T olive oil on the bottom and sides of a 9 inch round cake pan. Press the rice into the pan and bake for 15 min (when the vegetables have 15 min left).
• When vegetables are in the oven, heat 1 T olive oil in medium skillet over medium heat. Add almonds and cook for 2 minutes while stirring. Add figs and salt and pepper and cook for 2 more minutes.
• Unmold rice onto large platter. Surround with roasted vegetables. Pour almonds and figs on top of rice. Sprinkle pomegranate seeds over rice.

Serve.