How to make
Soak the imperial rice in water for a few hours to cook it faster.
Strain it and boil it, until the grains soften. Strain the black rice again and season it with salt and lemon juice - it doesn't need anything else, as it is very tasty and aromatic by itself.
While the black rice is cooking, wash, clean and chop your vegetables.
Cut the zucchini into circles (not too thin). Cut the fennel, first, in half and then into slices. Cut the carrots into sticks (they shouldn't be too thin either) and the peppers into strips or circles.
Place the vegetables in an even, thin layer in a large greased baking pan and sprinkle with salt, olive oil and dried dill. Bake the vegetables at 370°F (190°C) with a fan, until they aquire a golden color. When they are toasted on one side, it is best to turn them on the other side as well.
Serve them, by placing half of the rice in deep plates or bowls and filling the other half with the vegetables.
This rice with vegetables dish is simple but extremely tasty and healthy dish.
If you like tofu, you can cut some into cubes, marinate them in a little soy sauce and add them to the dish. I skipped adding tofu this time, but it also turns out extremely tasty and has a more Asian touch.
Enjoy my black rice with roasted vegetables!
