Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts from My Darling Lemon Thyme
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In the past few months, one of my very favorite things to do has been cooking from cookbooks for dinner. My time and brain-space have been wrapped up in freelance projects (another cookbook gig!), so when it comes to dinner, I'm not really in the mood to experiment. I also want to make sure what I'm cooking is going to taste great and provide lunch leftovers for the next day. Cookbooks have been the answer for me.
One of the cookbooks that I keep falling back to is Emma's book, My Darling Lemon Thyme. Emma's book is a seamless extension of her stunning blog and the recipes are guaranteed winners. The photography is simple, inviting, and full of color. Her way of cooking vegetarian and gluten-free meals really speaks to me. They're approachable, flavor-packed, and you'd never feel something was missing (ie: gluten or meat). Her cookbook actually came out in 2014 but it wasn't available until the end of 2015 in the US. Emma was so kind to send me a copy and I am just now getting around to telling all of you about it. But, in that time, I've been able to cook a generous amount of the recipes and can truly say I love this cookbook.
Today, I wanted to share this grain bowl recipe, because I keep coming back to it time + time again. It's definitely a favorite in this house, and although Emma has it in the "small plates" chapter, we eat it as a main dish all of the time. I typically pair it with cooked greens or a side salad and the meal is complete.
Some other highlights from My Darling Lemon Thyme:
- sweetcorn + basil fritters
- warm millet with berry-bay compote
- tofu scramble with chipotle sauce
- quinoa, orange + asparagus salad
- banana, date + olive oil bread
- baked butterbeans with tomato + feta (another weeknight winner!)
- chickpea falafel wraps with tahini yogurt + red onion relish
- chocolate avocado tart
- apricot tarts with kaffir lime sugar
Now go grab yourself a copy!
Reprinted with permission from My Darling Lemon Thyme, by Emma Galloway, published by Roost Books, 2015
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts
serves: 4-6 as a side, about 3 as an entree
- 5 large carrots, peeled and cut into 1/2-inch thick diagonal slices
- 1/4 cup finely chopped cilantro stalks
- 3 tablespoons olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds, roughly ground
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric + 1/2 teaspoon extra
- 1 cup (200g) mediun-grain brown rice, washed
- 1 3/4 cups (435ml) water
- 1/2 cup (100g) dried currants or organic raisins
- 2 tablespoons lightly toasted pine nuts
- large handful of parsley leaves, roughly chopped
- crumbled feta, to serve (optional)
lemon dressing:
- 1/4 cup (60ml) lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 3 tablespoons extra-virgin olive oil
- Preheat oven to 400°F (200°C). Place carrots, cilantro stalks, olive oil, cumin, coriander, paprika, and 1/2 teaspoon turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well. Spread out in a single layer on a baking tray and roast for 25-30 minutes, turning often, until golden and tender. Set aside to cool.
- Meanwhile, wash rice and drain well. Place rice, extra 1/2 teaspoon turmeric, and 1 3/4 cups (435ml) water in a saucepan, cover with a tight-fitting lid, and bring to a boil. Reduce h eat to lowest setting and simmer, covered, 40-45 minutes or until water has been absorbed and rice is tender. (Alternatively, you can use a rice cooker.) Remove from heat, keeping the lid on, and leave for 10 minutes before removing the lid and cooling to room temperature.
- To make the lemon dressing, whisk together all ingredients. Pour over cooled rice (it may seem like too much, but the rice absorbs a lot of it), stir in the roasted carrots and any spices from the tray, currants, pine nuts, cilantro, and parsley. Adjust seasoning to taste. Serve with crumbled feta on top.
- Any leftover salad will keep quite happily in the fridge until the following day, although you can add a little bit more salt and pepper and a squeeze of lemon juice to refresh the flavor.
Ashley's notes:
- I left out the cilantro and added a large handful of chopped parsley at the end (as specified).
- I did use cumin seeds but instead of coriander seeds, I simply used a generous 1 teaspoon ground coriander.
- I used wild rice instead of brown in these photos but have also used brown (either work!).
- This dish is delicious hot or cold. When making it as a main dish for dinner, I try to time everything so the carrots and rice are both warm.
Be on the lookout for my next live Nom webcast this Friday at 12:30pmEST/9:30amPST! Subscribe to my channel and you can chat with me and ask questions throughout the show. Or, feel free to watch later at your own convenience! Featured recipe is TBD. Stay tuned to Instagram for the full details!
Hope you all have a great week!
Ashley
