Batch cooking roasted vegetables and rice.

Here is a pic of my rice and roasted veggies that I cooked, to last for a few days. I use these as a ‘base’ for my meals during the week.

Sometimes, I will heat some up and add black beans, or great northern, or lentils. I love beans. Sometimes I will add a bit of balsamic vinegar, or some Red cooking wine to change up the taste. Several choices. My roasted veggies consist of: mushrooms, green peppers,onions, zucchini, carrots, eggplant, red potatoes and fresh basil from my deck garden /. I used low sodium vegetable broth to prepare the rice, and the veggies.My spices were 21 seasoning from Trader Joe’s. Also, cumin, tumeric, paprika, red chili pepper, and onion powder. Later, I may add broccoli, or asparagus for a meal. But now, It will only take me a couple of minutes to prepare.I will eat this for breakfast, and or lunch and dinner. Sometimes I will switch out the rice and use quinoa. Easy peasy for me. 😃 Oh, the rice was a compo of short grain brown rice, black rice, and millet. Purchased in small amounts from the bulk bagging at MOMS.