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Brown Rice Salad with Spice-Roasted Carrots, Feta & Pine Nuts



5 large carrots, peeled and cut into 1/2" thick diagonal slices

1/4 c. finely chopped cilantro stalks

3 T. olive oil

2 t. cumin seeds

2 t. coriander ground

1 t. sweet paprika

1/2 t. ground turmeric + 1/2 t. extra

1 c. medium grain brown rice washed

1 3/4 c. water

1/2 c. organic raisins

2 T. lightly roasted pine nuts

large handful cilantro leaves, rough chopped

large handful parsley leaves, rough chopped

crumbled feta


Lemon Dressing:

1/4 c. lemon juice

1 T. apple cider vinegar with the mother like Braggs

2 t. sweetener

3T. extra virgin olive oil


Preheat oven to 400 degrees. Place carrots, cilantro stalks, olive oil, cumin, coriander, paprika and 1/2 t. turmeric in a bowl and season with salt and pepper and mix well.

Spread out in a single layer on a parchment lined baking tray and roast 25 minutes, turning often until tender. Set aside to cool.


Wash and drain rice. Place rice and extra 1/2 t. turmeric, and 1 3/4 c. water in a saucepan, cover and bring to a boil. Reduce heat to lowest setting and simmer covered for 40-45 minutes or until water has been absorbed and rice is tender. Or use a rice cooker.

Remove from heat and keep covered and leave for 10 minutes before removing the lid and cooling to room temperature.


Make lemon dressing by whisking all ingredients together. Pour over cooled rice. The rice will absorb much of it. Stir in the roasted carrots and any spices from the tray, raisins, pine nuts, cilantro and parsley. Adjust to taste. Serve with feta crumbled on top.

Healthy herbs and spices!! Enjoy.

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