Ingredients
- 1 bunch baby carrot with greens (Caithness Farm)
- 4 red onions with greens (Oamaru Organics)
- ¼ cup (melted) coconut or olive oil
- 2 cups cooked black rice – cook per packet instructions
- 2 lemons
- 1 tablespoon cumin seeds
- 2 cloves garlic
- Salt and pepper
Roasted Baby Carrot and Red Onion with Black Rice
Method
- Preheat the oven to 180 degrees celsius
- Remove the greens from the carrots and set aside
- Wash the carrots and cut in half, place in a roasting dish
- Remove the greens from the onions and set aside
- Cut the onions into quarters and place in the roasting dish along with the carrots
- Peel and crush the garlic and combine with the oil and cumin seeds
- Pour over the vegetables and coat well
- Season with salt and pepper and roast for 30 minutes or until soft and beginning to brown
- While they roast finely slice the onion greens, and the carrot greens
- In a large bowl, combine the carrot and onion greens along with the cooked rice, juice of 2 lemons, and a generous hit of salt and pepper
- Once roasted, add the vegetables to the rice and stir to combine
- Serve warm
