I like to cook batches of simple side dishes a few times every month to save time in the kitchen. Some of these dishes I make more often like the roasted sweet potatoes since I use the sweet potatoes as a gluten-free side dish for me when we’re having pasta. Since we’re a family of 7, I usually put the cooked side dishes in the fridge immediately. Smaller families should package them into meal-sized portions for the freezer.
Simple Dishes You Can Cook
1 1/2 cup brown rice
2 1/2 cups chicken stock or water, or a combination of both
1 T unsalted butter
- Put the rice and water/chicken stock in an oven proof dish with a lid.
- Bake at 375 for one hour.
- Fluff the rice after removing from the oven.
1 cup quinoa
2 cups water
1 T coconut oil
1 tsp sea salt
- Combine the ingredients in an oven-proof dish with a lid.
- Bake at 350 degrees for an hour. Fluff the quinoa when finished.
1/2 cup Wild Rice | 1 cup Wild Rice
1 cup water | 1 3/4 cup water
1 1/2 tsp. butter | 1 T butter
- Put all the ingredients in a medium-sized pot and bring to a boil.
- Cover with a lid and turn down to a simmer. Cook for 45 minutes. Check the liquid level towards the end to prevent the rice from burning.
- Take off the heat, and let the rice sit for 10 minutes with the lid on. Fluff the rice when finished.
Roasted Sweet Potatoes
Prick one or more sweet potatoes all over with a fork. Place on a cookie sheet or oven proof tray and place in the oven. Bake at 350 degrees for one hour or until done.
Asparagus, Zucchini, Broccoli, Cauliflower, Green Beans, Butternut Squash, small Onions
- Spray a baking sheet with oil, or wipe it with the oil. This will prevent the vegetables from sticking to the sheet.
- Prepare the vegetables and lay in a single layer on a baking sheet. Drizzle a little olive oil over top, and sprinkle sea salt over top.
- Roast at 450 degrees for about 20 to 25 minutes. Keep an eye on the thinner vegetables like broccoli towards the end of the roasting time to prevent them from burning.