SunRice

Citrus Quinoa Rice with Maple Glazed Carrots

I am using:

Prep time

10min

Cook time

30min

For a delicious vegetarian dish that is perfect for your next lunch or dinner idea, try out this tasty citrus quinoa rice with maple glazed carrots recipe!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

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

  • 1½ cup SunRice Naturally Rice & Quinoa

  • 2 oranges (rind finely grated, juiced)

  • 8 sprig Fresh Thyme Leaves (leaves removed)

  • 1 cup Walnuts

  • 2 bunch Baby Carrots (scrubbed, trimmed)

  • 60 g Butter (chopped)

  • cup Maple Syrup

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Citrus Quinoa Rice with Maple Glazed Carrots

Method

  • Cook the SunRice Naturally Rice & Quinoa following absorption packet directions, remove from the heat. Add the orange rind, ¼ cup of the orange juice (reserve remaining juice for step 3) and thyme. Stir with a fork to combine, set the rice aside to cool to room temperature.

  • Meanwhile, preheat oven 180C fan forced. Scatter the walnuts over a baking tray and toast 4-5 minutes until walnuts feel hot. Set aside to cool then roughly chop. Cook carrots in a large saucepan of salted boiling water for 1 minute, drain.

  • Melt the butter in a large frying pan over a medium-high heat. Add the remaining orange juice and cook 2-3 minutes until reduced slightly. Add maple syrup, and the carrots. Cook 4-5 minutes, shaking pan often until carrots start to colour. Add walnuts and thyme and toss to combine. Season with salt and pepper.

  • Spoon the rice onto a large platter, spoon over the carrots and all the pan juices. Serve warm or at room temperature. Serving suggestion: Serve with oven roasted chicken.

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