Lemon Herb Rice Pilaf with Roasted Vegetables

A delightful blend of fluffy rice pilaf infused with zesty lemon and fresh herbs, complemented by a colorful array of roasted vegetables. This dish balances traditional flavors with a creative twist, making it a perfect side for any meal or a light main course. It’s naturally vegetarian and gluten-free, ensuring it meets diverse dietary needs.

Ingredients:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 cups assorted vegetables (e.g., bell peppers, zucchini, carrots), chopped
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic, thyme, oregano, and lemon zest, cooking for another minute until fragrant.
4. Stir in the rice, ensuring it is well-coated with the oil and spices. Toast the rice for about 2 minutes.
5. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
6. While the rice cooks, toss the chopped vegetables with balsamic vinegar, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
7. Once the rice is done, fluff it with a fork and stir in the lemon juice, fresh parsley, and dill.
8. Serve the lemon herb rice pilaf topped with the roasted vegetables.