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Roasted carrot and spinach pilaf with fragrant spices

Roasted carrot and spinach pilaf with fragrant spices
Dinner

SERVES:
6
DIFFICULTY:
Easy
PREP TIME:
25 minutes
COOK TIME:
45 minutes

Ingredients

  • 12 Dutch carrots
  • 1/4 cup Grape seed oil
  • 3 tsp Garam masala
  • 2 Small onions, finely sliced
  • 2 cups SunRice Low GI white rice
  • 2 cups Hot reduced-salt vegetable stock
  • 1 1/2 cups Water
  • 2 cups Salad spinach leaves, loosely packed
  • 60 g Toasted flaked almonds
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Method

  •  
  • Preheat oven to 200 C (fan 180C). Line a large baking tray with baking paper.
  • Trim the carrots leaving a little of the fronds. Toss carrots in half of the oil with the garam masala added.
  • Arrange carrots on the baking paper and roast for 15 minutes or until cooked. Slice lengthways.
  • Meanwhile put the onion in a pot with the remaining oil and cook until golden. Stir in the rice, stock and water. Season to taste.
  • Bring to a simmer and put a tight fitting lid on the pan. Cook over a low heat for 15 minutes or until all the stock has been absorbed.
  • Lightly stir through the spinach leaves and carrots. Let stand for 5 minutes and then sprinkle over the almonds and serve.

Notes

Energy per serve: 1790kJ
GI estimate: Low

Nutritional information (per serve)

Calories: 430kcal | Carbohydrates: 59g | Protein: 9g | Sodium: 361mg | Potassium: 347mg | Fiber: 4.5g
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