1) Place rice in water and bring to a boil. Turn to low and cook for 45 minutes until tender.
2) Preheat oven to 425 F. Cut up vegetables, except tomatoes. Put into large oven-proof dish for roasting. Add olive oil and dry seasonings and toss well (Do not be afraid of these seasoning quantities, they make the flavors pop!). Place halved or sliced tomatoes on top. Roast for 25-30 minutes.
3) Remove from oven. Pour tomato sauce and red wine over the vegetables. Stir slightly. Allow to sit for 10 minutes.
4) Serve rice, topped with vegetables and sauce. Enjoy with a glass of red wine.
Fruit, such as peaches served with whipped cream, biscotti and coffee, or a slice of tiramisu finish this meal incredibly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1763g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 133 (20%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 4501.5mg||155 %|
|Potassium 4815.5mg||127 %|
|Total Carbohydrate 124.6g||37 %|
|Dietary Fiber 27.4g||110 %|
|Sugars, other 97.2g|
|Protein 23g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 680
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