Nutty Brown Rice Salad with Roasted Carrots and Lemon Dressing

It’s always a great time to experiment with food, especially when you have the chance to be creative in the kitchen. Inspired by some thoughtful recipe books and magazines from friends, I decided to make something special for my family.

Our oldest is back home, and since he’s coeliac, it means cooking gluten-free meals is a must. This brown rice salad combines warm spices, fresh coriander, sweet roasted carrots, and a touch of honey for a healthy and filling meal.

It’s perfect for everyone at the table! If you want to make it even more satisfying, try pairing it with grilled chicken, Greek yoghurt, or labne, and enjoy it with a glass of crisp white wine.

Ingredients

For the Salad:

• 1 bunch Dutch carrots (or 5-6 regular carrots, peeled and sliced lengthwise)
• 1 bunch coriander stalks (finely chopped)
• 4 tablespoons olive oil
• 2 teaspoons cumin seeds
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 tablespoon honey
• 1 cup brown rice (rinsed)
• 2 cups water
• 1/2 cup currants
• 1/4 cup mixed seeds (from a health food store)
• 1 teaspoon black sesame seeds
• 1 teaspoon white sesame seeds
• 1 bunch coriander leaves (roughly chopped)

For the Lemon Dressing:

• 1/4 cup (60ml) lemon juice
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• 3 tablespoons extra-virgin olive oil

Method

1. Roasting the Carrots:
   Preheat the oven to 200°C. Take the carrots and chop the tops off. If using regular carrots, peel them and slice them in half lengthwise. In a large bowl, mix the carrots with chopped coriander stalks, olive oil, cumin seeds, smoked paprika, turmeric, and honey. Season with sea salt and black pepper to taste. Spread the carrots on a baking tray lined with parchment paper. Roast for about 25-30 minutes, turning them two to three times until they are tender and lightly caramelized. For an easy presentation, I used a white enamel tray so I could serve directly from the roasting pan, ensuring all the flavorful juices stayed in the dish. Let the carrots cool a bit.
2. Cooking the Rice:
   While the carrots are roasting, add the rinsed brown rice and turmeric to a saucepan with 2 cups of water. Bring it to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 30-40 minutes until the water is absorbed and the rice is tender. Check the rice occasionally to prevent it from sticking to the pan. Once done, turn off the heat and leave the rice covered for another 10 minutes. Let it cool to room temperature.
3. Preparing the Lemon Dressing:
   In a small glass jar, combine the lemon juice, apple cider vinegar, honey, and olive oil. Shake well to combine.
4. Assembling the Salad:
   Once the rice has cooled, pour the lemon dressing over it and stir well. Add in the currants, mixed seeds, and fresh coriander leaves, then toss everything together. If you’re serving directly from the roasting pan, move the carrots to one side and add the rice mixture on the other side. The rice will soak up any delicious spiced juices left in the pan. Alternatively, serve the carrots on a platter and drizzle the juices over them before adding the rice on the side.

Conclusion

This nutty brown rice salad with roasted carrots is a delightful, healthy meal that’s packed with flavor. The combination of spices, sweetness from the honey, and freshness from the coriander creates a dish that everyone, even those with dietary restrictions, will enjoy.

It’s easy to prepare, filling, and versatile, making it a great addition to your meal rotation. Enjoy it with grilled chicken, Greek yoghurt, or labne for a complete and satisfying meal.

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