Roasted Vegetables With Spiced Lentil Rice Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring roasted vegetables and spiced lentil rice, perfect for solution seekers looking for a healthy and satisfying meal.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 350G Wholegood Organic Fennel
• 400G Italianavera Chopped Tomatoes, 400G
• 308G Roasted Sunflower Seeds, 308G
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• 250G Terre Exotique Cinnamon Stick, 15Cm, 250G
• 50G Heera Green Cardamom 50g
• - Filippo Berio Garlic Flavoured Olive Oil
• - Tata Salt
• 60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Roughly chop 2 carrots, 1 red bell pepper, and 1 fennel bulb. Leave 1/4 cup of grape tomatoes whole. Arrange all the vegetables on a roasting tray.
3. 3. Season the vegetables with 1/2 tsp salt and 1/4 tsp pepper, then drizzle with 1 tablespoon of olive oil. Roast in the oven for 40 minutes.
4. 4. Five minutes before the vegetables are done, add 1/4 cup of sunflower seeds to the tray to toast alongside them.
5. 5. While the vegetables roast, rinse 1/2 cup of brown rice under cold water until the water runs clear.
6. 6. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 cinnamon stick and 6 cardamom pods, toasting them for 2 minutes until fragrant.
7. 7. Add the rinsed brown rice to the pot and stir well to coat with the spices. Season with 1/2 tsp salt and 1/4 tsp pepper.
8. 8. Pour in 2 cups of water, cover the pot, and reduce the heat to low. Simmer for 40 minutes until the rice is tender and the water is absorbed.
9. 9. Skip this step as lentils are not available.
10. 10. Add 3 cups of fresh spinach to the pot, cover, and let it wilt for 2-3 minutes.
11. 11. Serve the spiced rice on a plate and top with the roasted vegetables and toasted sunflower seeds.