Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts from My Darling Lemon Thyme

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!

Print Recipe!

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.

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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

Mediterranean Scalloped Sweet Potatoes

Growing up, sweet potatoes were not part of our dinner rotation. The only sweet potato dish I really knew of was the one served at Thanksgiving that's covered in marshmallows. So when I first started eating sweet potatoes in my late 20's, I'd say it took me quite awhile to really love them.

But then there was no turning back.

I'm always looking to try new recipe ideas with sweet potatoes and really show just how versatile they can be. When I got the idea for these Mediterranean Scalloped Sweet Potatoes, I was slightly fearful. I thought they could either be completely amazing or a total disaster. There would be no in between.

This post is sponsored by NC Sweet Potatoes. 

Luckily, this recipe turned out to be highly edible. (Although, fairly different from traditional scalloped potatoes.)

And my love affair for sweet potatoes continues! 

I know sweet potatoes are always touted as a "health" food, but why exactly? They're absolutely loaded with Vitamin A and have a decent amount of Vitamin C, along with having antioxidant and anti-inflammatory properties and being a good source of fiber.

Plus, hello, they're so irresistibly delicious. (And filling!)

If you're still on the fence about sweet potatoes, I urge you to try some savory sweet potato recipes. Do you remember my Easy Sweet Potatoes + Eggs from a few years ago (how has it been that long??)? That's pretty much the most popular recipe on my blog and I highly recommend you try it if you haven't yet. 

I also love simple baked sweet potatoes slathered in my salt + pepper cashew butter. TOO good. The slightly sweet and salty contrast does me in every time.

Ohhhh, sweet potatoes. I know I can always count on you, no matter the time of year. 

Now let's get to that recipe.

Print Recipe!

heavily adapted from: Gimme Some Oven

Mediterranean Scalloped Sweet Potatoes

gluten-free // yields 3-4 main dish servings or 6 side dish servings

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 cup finely diced yellow onion
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• 2 tablespoons gluten-free oat flour
• 1 2/3 cups whole milk
• 1/2 cup chopped sun-dried tomatoes (not oil packed)
• 1/2 teaspoon salt + pepper
• 1 1/2 lbs small/medium sweet potatoes
• 1 cup finely crumbled feta cheese (sheep or goat feta)
• 1/4 cup chopped kalamata olives

Heat oil in a medium-sized pot over medium heat. Add the onion and cook, stirring frequently, for about 10-12 minutes. Onions should be lightly browned. Add in garlic, thyme, and oregano and stir for 30 seconds. Stir in the oat flour for 30 seconds (mixture will become pasty).

Slowly pour in the milk and whisk well to combine. Increase heat to medium-high and bring to a soft boil, stirring or whisking frequently. Once boiling, reduce heat to simmer for 2-4 minutes until mixture starts to thicken (a bit thinner than alfredo sauce). Remove from the heat and stir in the sun-dried tomatoes. Stir in the salt + pepper. Let cool for 10-12 minutes. It will continue to thicken as it cools.

Preheat oven to 400° F.

While the sauce sits, wash potatoes and cut ends. Slice into even, 1/8-inch slices. Use a mandolin if desired (I find mine hard to use with sweet potatoes.) 

Grease a 10-inch oven-safe pan and layer half of the potatoes, overlapping each by about 1/3. (You will most likely have about 1 1/2 layers built up with half of the potatoes.) Pour half of the sauce mixture on and spread to coat. Try to work it in a bit so some goes to the bottom. Sprinkle a scant 1/2 cup of the feta cheese over top. Repeat with remaining potatoes, sauce, and cheese. 

Cover tightly with foil and bake for 25-30 minutes. Potatoes should be somewhat tender. Remove foil and bake for 15-20 minutes until potatoes are fully tender and cheese is lightly browned. Let sit for 5-7 minutes before serving. Top with olives and a sprinkling of fresh chopped oregano if desired. Salt to taste after serving.

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Notes:

• Avoid cow's milk feta cheese as the flavor is quite bland in comparison to sheep or goat's milk feta.
• A 9x13 baking dish will also work well. Half of the potatoes should create 1 layer. 
• Do not sub out whole milk or the mixture may be watery after baking.
• Instead of oat flour, you can sub 1 tablespoon + 1 teaspoon arrowroot or cornstarch if desired.

Happy Wednesday, friends!

Ashley

This post was sponsored by NC Sweet Potatoes. Opinions are always my own, and I mean, who wouldn't want to spread some sweet potato love? Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you find here!

p.s. Check the last post to see the update on who won the giveaway!