Spiced Roasted Veg with Turmeric Brown Rice

Name: Spiced Roasted Veg with Turmeric Brown Rice
Prep time: 55 min
Yield: 4 servings
Ingredients: 2 brown onions; 5 carrots, heirloom carrots if available; 300g green string beans; 2 zucchinis; 1/4 cup finely chopped coriander stalks; 3 tbsp olive oil; 2 tsp cumin seeds; 2 tsp coriander seeds- roughly ground; 1 tsp smoked paprika; 1 tsp ground turmeric; 1 cup brown rice; 1 3/4 cups water; 1/2 cup dried currants or raisins; 2 tbsp tamari roasted pepitas; 2 tbsp tamari roasted almonds; a handful of roughly chopped parsley; 2 tbsp lemon juice; 1 tbsp apple cider vinegar; 2 tsp raw honey; 3 tbsp extra virgin olive oil

Serves 2 as a main or makes a beautiful side dish for 4-6 people

Image coming soon

Total time: 55 min
Servings: 4

gluten free
dairy free
vegetarian

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Instructions

1
Preheat oven to 200°C
2
Place rice, 1/2 teaspoon turmeric, and 1 3/4 cups water in a pot and bring to a boil
3
Reduce heat and simmer covered for 40-45 minutes or until water has been absorbed and the rice is tender
4
Remove from heat and leave for 10 minutes with the lid on
5
Meanwhile chop onions and carrots into bite sized pieces and add to roasting dish with the coriander stalks, olive oil, cumin, coriander, paprika, and 1/2 tsp turmeric, season well with sea salt and freshly ground black pepper and mix well with your hands
6
Spread out in a single layer and roast for 25-30 minutes
7
Half way through, add to oven the chopped zucchini and green beans and toss to coat
8
Once all is cooked, add to a large bowl all the roasted veg including all the spices from the roasting tray, the cooked rice, currants/raisins and chopped parsley and mix together
9
To make the dressing whisk together all ingredients and adjust seasoning to taste
10
Serve with chopped tamari pepitas/almonds or any nuts or seeds of your choice