SunRice

Basmati & Kale with Roasted Vegetables

I am using:

Prep time

15min

Cook time

60min

This basmati rice & kale with roasted vegetables is a great way to incorporate a variety of good carbohydrates into your meals. Pair with chicken or fish for a delicious meal!

SunRice Basmati Rice

SunRice Basmati Rice

- Blend of aromatic Basmati and Long Grain Rice - Light fluffy texture, ideal for absorbing flavours - Basmati grains remain separate, suitable for Indian cooking - Pairs well with tandoori, butter chicken, and Thai massaman curry - Rinse and soak for 30 minutes before cooking - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Basmati Rice (rinsed)

  • 1½ cup Water

  • 2 bunch Baby Carrots (trimmed, scrubbed)

  • 300 g Parsnips (peeled, roughly chopped)

  • 1 Red Onion (cut into thick wedges)

  • cup Olive Oil

  • 2 tbsp Honey

  • ⅔ cup Canned Lentils (rinsed and drained)

  • 12 Small Kale Leaves

  • Dressing

  • 2 tbsp Extra Virgin Olive Oil

  • 1 Small Garlic Clove (crushed)

  • 1 tsp Fresh Ginger (finely grated)

  • 2 tsp Curry Powder

  • 2 tbsp Red Wine Vinegar

  • 2 tsp Honey

Basmati

Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.

Characteristics

Fluffy

Fluffy

Firm

Firm

Longer Grains

Longer Grains

Photo of Basmati & Kale with Roasted Vegetables

Method

  • Preheat oven to 200°C fan forced. Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer 12 minutes until rice has absorbed the water. Stand covered for 10 minutes. Drain well. Transfer to a large platter, set aside to cool.

  • Meanwhile, put the carrots, parsnip and onion in a roasting pan. Combine 2 tablespoons oil and honey, drizzle over vegetables. Season. Roast for 35 minutes until golden and tender. Toss kale in remaining oil and put onto a baking tray in a single layer. Season then roast above the vegetables for 5 minutes. Cool. Add to the rice and lentils.

  • To make dressing; combine all the ingredients in a small saucepan over a low heat. Heat, stirring, for 1 minute or until fragrant. Pour warm dressing over the salad, season. Serve.

  • Tip If the baby carrots are large, cut in half lengthways.

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