Basmati & Kale with Roasted Vegetables
Easy
< 1 Hour
Serves 4
Basmati & Kale with Roasted Vegetables
Method
Preheat oven to 200°C fan forced. Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer 12 minutes until rice has absorbed the water. Stand covered for 10 minutes. Drain well. Transfer to a large platter, set aside to cool.
Meanwhile, put the carrots, parsnip and onion in a roasting pan. Combine 2 tablespoons oil and honey, drizzle over vegetables. Season. Roast for 35 minutes until golden and tender. Toss kale in remaining oil and put onto a baking tray in a single layer. Season then roast above the vegetables for 5 minutes. Cool. Add to the rice and lentils.
To make dressing; combine all the ingredients in a small saucepan over a low heat. Heat, stirring, for 1 minute or until fragrant. Pour warm dressing over the salad, season. Serve.
Tip If the baby carrots are large, cut in half lengthways.
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Basmati & Kale with Roasted Vegetables
Easy
< 1 Hour
Serves 4
Ingredients
Method
Preheat oven to 200°C fan forced. Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer 12 minutes until rice has absorbed the water. Stand covered for 10 minutes. Drain well. Transfer to a large platter, set aside to cool.
Meanwhile, put the carrots, parsnip and onion in a roasting pan. Combine 2 tablespoons oil and honey, drizzle over vegetables. Season. Roast for 35 minutes until golden and tender. Toss kale in remaining oil and put onto a baking tray in a single layer. Season then roast above the vegetables for 5 minutes. Cool. Add to the rice and lentils.
To make dressing; combine all the ingredients in a small saucepan over a low heat. Heat, stirring, for 1 minute or until fragrant. Pour warm dressing over the salad, season. Serve.
Tip If the baby carrots are large, cut in half lengthways.