Roasted Winter Vegetable Jambalaya

1 cup long-grain brown rice
2 large carrots, diced
2 medium parsnips, diced
1 small sweet potato, diced
2 Yukon gold potatoes, diced
6 Tbs olive oil, divided
3/4 tsp salt, divided
1 small onion, diced
1 tsp smoked paprika
1/2 tsp cayenne pepper
3 cups vegetable broth
1 15oz can diced tomatoes
1/2 cup chopped fresh parsley

1) Soak rice in bowl of water overnight.
2) Preheat oven to 450F. Drain rice. Coat casserole dish with cooking spray.
3) In a large bowl, toss together the carrots, parsnips, sweet potato, potatoes, 4 Tbs oil and 1/2 tsp salt. Spread in casserole dish and roast 30 to 40 minutes, tossing occasionally, until vegetables are browned.
4) Combine onion, remaining 2 Tbs oil, paprika, cayenne and remaining 1/4 tsp salt in a large sauce pan. Heat over medium-low heat. Cook 5 to 8 minutes, or until onion is soft. Add rice. Cook 2 minutes over medium heat, or until liquid has evaporated. Stir in broth and tomatoes. Bring to a boil, then immediately remove from heat.
5) Stir roasted vegetables into rice mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer 40 to 50 minutes. Remove from heat and let stand 10 minutes. Stir in parsley and season with salt and pepper to taste. Serve hot.

Review: This made soooo much food, about 8 servings. I wasn't expecting that and will now be eating it for days. Fortunately, it's tasty. It's quite a dry dish, with the rice absorbing all of the liquid quite well. It's smoky, while boasting the awesomeness of roasted vegetables, combined with the savoriness of tomatoes. It was quite delectable, but definitely needs salt!

Adapted from:
The Inspired Vegan