Roasted Vegetable Rice
About the recipe
Warm, hearty, and packed with roasted goodness, this vegetable rice is comfort food with a wholesome twist 🍚🥕
Fluffy grains tossed with spiced veggies make every bite satisfying and full of flavour 😋🌿
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 450 grams eggplant, diced in cubes
- 2 pieces medium carrots, diced
- 1 & 3/4 cup chickpeas, drained
- 1/2 cup coriander
- Grains, Pasta & Legumes
- 2 cup basmati rice
- Oils, Sauces & Condiments
- 1/4 tsp turmeric
- 1/2 tsp ground cumin
- 1 pinch black pepper
- 1/8 tsp cayenne pepper
- 2 tbsp olive oil
- Nuts & Seeds
- 1/4 cup pine nuts
Method
Step 1
Rinse the rice for a minute in the colander with cold water. Pour the rice into a medium mixing bowl and cover it with roughly 5cm of cold water. Let the rice soak for at least 30 minutes, up to 3 hours.
Step 2
Preheat the oven to 180°C. Line a tray with baking paper and add the diced eggplant and carrot, drizzle with 2 tablespoon of olive oil.
Step 3
Place in the oven for 30 minutes, turner the vegetables over at half way.
Step 4
Drain the rice. Bring 2 cups of water to the boil and then add the rice in. Bring the pot back to a boil then let simmer for 5 to 8 minutes until the water absorbs. Make sure to stir the rice periodically.
Step 5
When the liquid has absorbed, pour the rice into a colander and rinse with lukewarm water, then drain. Put the rice back into the pot and add the spices, coriander, chickpeas, roasted vegetables and pine nuts.
Step 6
Stir to heat all ingredients through. Serve warm and enjoy!
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Review Roasted Vegetable Rice.