Hippie Hash Gfo V Recipe
SLOW-ROASTED CAULIFLOWER, BROCCOLI, CARROTS, CABBAGE, RADISH & BEETS SEASONED WITH GARLIC & GINGER. SERVED OVER BROWN RICE & RED SKIN POTATOES. TOPPED WITH MONTEREY JACK CHEESE & A DOLLOP OF SOUR CREAM. Served with your choice of toast. Add Avocado.
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Ingredients
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Vegetables
Seasoning
Base
Toppings
Toast
Method
Preparation of Vegetables
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Chop the cauliflower, broccoli, carrots, radishes, and beets into bite-sized pieces. Shred the cabbage.
- 2
Season the Vegetables
In a large bowl, combine the chopped vegetables with minced garlic, grated ginger, olive oil, salt, and black pepper. Toss until all vegetables are well coated.
- 3
Roast the Vegetables
Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through.
Cooking the Base
- 4
Cook the Brown Rice
While the vegetables are roasting, rinse the brown rice under cold water. In a saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the water is absorbed and the rice is tender.
- 5
Assembly
- 6
Combine and Serve
In a large serving bowl, layer the cooked brown rice and red skin potatoes as the base. Top with the roasted vegetables. Sprinkle shredded Monterey Jack cheese over the top and add a dollop of sour cream. If desired, add sliced avocado.
- 7
Toast the Bread
Toast the bread slices of your choice until golden brown. Serve alongside the hippie hash.
