A vegetarian weeknight dinner with a difference. Plump raisins add a subtle sweetness to this dish while hot sauce yoghurt brings the heat.
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Serves
4
Carrot
Cooked Brown Rice
Parsley
Mint
Roasted Almond
Raisin
Lemon
Ras el Hanout
Yoghurt
Hot Sauce
Olive Oil
Salt
Black Pepper
Serves
4
Carrot
Cooked Brown Rice
Parsley
Mint
Roasted Almond
Raisin
Lemon
Ras el Hanout
Yoghurt
Hot Sauce
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 200°C. Halve the carrots lengthways and add to a large roasting tray. Drizzle with olive oil and season well, then slide into the oven for 30 mins, until softened.
Step 2.
Meanwhile, make the rice. Cook the rice according to packet instructions, then add to a bowl. Roughly chop the parsley and mint and add to the bowl. Roughly chop the almonds and add most of them to rice.
Step 3.
Tip the raisins into a small saucepan, add the lemon juice, ras el hanout and 2 tbsp olive oil, place over a low heat and gently warm for 5 mins, until the raisins are plump, then tip the mix into the rice. Season well with salt and pepper.
Step 4.
Mix the yoghurt and the hot sauce, season well.
Step 5.
Tip the rice into bowls or onto a platter, top with the carrots, drizzle in the hot sauce yoghurt and scatter with the remaining toasted almonds. Finish with a crack of black pepper.
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Notes (1)
M
Milly C.
12 days ago
Delicious! I added dried cranberries, chickpeas and sunflower seeds - a great lunch!
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