I love to cook.  There’s no question about it.  But I also love efficiency.  And when it comes to cooking for a baby, a toddler, and 2 adults, efficiency is key.  I can’t imagine making 3 separate meals for everyone on a daily basis.  Does anyone actually have time for this?  Instead, I make sure that whatever I’m making for the baby can easily be parlayed into a meal for us, and vice versa.  This citrusy brown rice salad with roasted root vegetables is a prime example.  I roasted the sweet potatoes and carrots on two separate baking sheets (one with salt, one without) – the unsalted batch was pureed into baby food and the rest went into this brown rice recipe.  A perfect lunch, dinner or side dish.  Wholesome, delicious and above all, easy.  And isn’t that what every busy parent wants!?
Citrusy Brown Rice with Roasted Root Veggies
Serves: 4-6
Ingredients
1 large sweet potato, peeled and diced (approx. 2 cups)
½ lb. carrots, peeled and sliced (approx. 2 cups)
3 tablespoons extra-virgin olive oil
¾ teaspoon cinnamon
¾ teaspoon salt
2 tablespoons orange juice
2 cups cooked brown rice
½ cup raisins
Instructions
Preheat oven to 400.
On a parchment lined baking sheet, toss sweet potatoes and carrots with 2 tablespoons of the olive oil, cinnamon and ½ teaspoon of the salt. Place in oven and bake for 20-25 minutes, until fork tender and golden in spots.
In a small bowl whisk together orange juice and remaining 1 tablespoon of olive oil and ¼ teaspoon of salt.
In a large bowl, add the cooked brown rice, roasted veggies and raisins. Pour the orange juice mixture over the brown rice and stir to combine.
3.2.2708 *If making baby food, double the amount of carrots and sweet potatoes. Â Add to a separate baking sheet and roast as described above, omitting the salt. Â Once cooked through and soft, add to a food processor with a little water and puree until smooth; adding more water as needed until desired consistency.
