ruby rice with chevre (a new christmas recipe)

cube the following veggies into 1/2-inch sizes:
  • beets (3)
  • sweet potato (1 large)
  • butternut squash (1 cup worth)
  • carrots (2 medium)
  • parsnips (3 medium)
  • yukon gold or red potatoes (6)
  • fennel (1-2 bulbs)
  • onion (1)
put all veggies in large bowl and drizzle with olive oil. sprinkle with cinnamon, allspice, basil, garlic powder, paprika, and salt (all to taste). toss to coat.
spread veggies on 1 or 2 large baking sheets or shallow baking dishes. roast on middle rack for 45 minutes, until edges brown and become crisp.
meanwhile, place the following ingredients in a saucepan and bring to a boil:
  • 2 cups pure water
  • 1 cup orange juice
  • sprinkling of salt
  • Tbsp of butter
  • 1 1/2 cups wild/brown rice blend (e.g., Lundenberg)
once it reaches a boil, reduce to simmer, cover, and let cook about 1 hour.
once veggies are done roasting and rice is cooked, combine both in a large bowl. after the dish has cooled just a bit, add in 1 container of goat cheese crumbles and mix in (or you could add this to each individual serving on plates).
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