serves: 4-6 as a side, about 3 as an entree5 large carrots, peeled and cut into 1/2-inch thick diagonal slices
1/4 cup finely chopped coriander or parsley stalks
3 tablespoons olive oil
2 teaspoons cumin seeds
2 teaspoons coriander seeds, roughly ground
1 teaspoon paprika
1/2 teaspoon ground turmeric + 1/2 teaspoon extra
1 cup (200g) mediun-grain brown rice, washed
1 3/4 cups (435ml) water
1/2 cup (100g) dried cranberries or organic raisins
2 tablespoons lightly toasted pine nuts
large handful of parsley leaves, roughly chopped
crumbled feta or goats curd, to serve
1/4 cup (60ml) lemon juice
1 tablespoon apple cider vinegar
2 teaspoons honey
3 tablespoons extra-virgin olive oil
- Preheat oven to 400°F (200°C). Place carrots, herby stalks, olive oil, cumin, coriander, paprika, and 1/2 teaspoon turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well. Spread out in a single layer on a baking tray and roast for 25-30 minutes, turning often, until golden and tender. Set aside to cool.
- Meanwhile, wash rice and drain well. Place rice, extra 1/2 teaspoon turmeric, and 1 3/4 cups (435ml) water in a saucepan, cover with a tight-fitting lid, and bring to a boil. Reduce h eat to lowest setting and simmer, covered, 40-45 minutes or until water has been absorbed and rice is tender. (Alternatively, you can use a rice cooker.) Remove from heat, keeping the lid on, and leave for 10 minutes before removing the lid and cooling to room temperature.
- To make the lemon dressing, whisk together all ingredients. Pour over cooled rice (it may seem like too much, but the rice absorbs a lot of it), stir in the roasted carrots and any spices from the tray, currants, pine nuts, cilantro, and parsley. Adjust seasoning to taste. Serve with crumbled feta on top.
- Any leftover salad will keep quite happily in the fridge until the following day, although you can add a little bit more salt and pepper and a squeeze of lemon juice to refresh the flavor.