Vegetable Pasta with Brown Rice and Roasted Zucchini

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.

Ingredients

• 2 pcs zucchini (medium, about 500g, cut into 1-inch pieces)
• 1.5 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 2 tbsp parmesan cheese (grated)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Preheat oven and prepare zucchini

   • Preheat your oven to 400°F (200°C).
   • Wash and dry the zucchini, then trim the ends.
   • Cut the zucchini into 1-inch thick rounds or half-moons.
   • Place the cut zucchini in a medium-sized mixing bowl.
2. 2

   Season the zucchini

   • Drizzle the olive oil over the zucchini.
   • Sprinkle with garlic powder, dried oregano, salt, and black pepper.
   • Toss everything together until the zucchini pieces are evenly coated.
3. 3

   Roast the zucchini

   • Spread the seasoned zucchini in a single layer on a baking sheet.
   • Make sure not to overcrowd the pan, as this will steam the zucchini instead of roasting it.
   • Roast for 15-20 minutes, flipping halfway through, until the zucchini is tender and lightly browned at the edges.
4. 4

   Add cheese and serve

   • Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the zucchini.
   • Return to the oven for another 1-2 minutes, just until the cheese is melted.
   • Serve immediately as a delicious side dish.