Crispy brown rice with deeply roasted broccoli, carrots, and turnips from Grains for Every Season: Rethinking Our Way with Grains (page 58) by Joshua McFadden and Martha Holmberg

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Accompaniments: Freso orange and garlic confit vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Linda_E on January 18, 2026

    Because I made this on a weeknight, I took some short cuts like skipping crisping the rice and roasting garlic with the veggies to simplify the vinaigrette, rather than making it exactly like the recipe. It was still good and maybe even better for lunch the next day. I’d like to try it as written sometime.

  • metacritic on February 10, 2022

    A significant amount of labor for a weeknight due to the need to first soak, then cook, then fry brown rice. Utterly delicious and satisfying results that are filling and feel quite substantial. This made for a full meal, leaving this carnivore utterly sated.

  • purrviciouz on December 26, 2021

    I very much enjoyed this. While the crisping of the rice was not necessary, it added a nice toothy quality that added to the substantial feeling of the dish. I have leftover orange vinaigrette that will be used on some other roast vegetables and rice later in the week.

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