Mediterranean Rice with Baby Carrots & Walnuts

Suitable for Vegetarians
Vegan Option Available

15
min Preparation Time
15
min Cooking Time
4 Serving Size

Ingredients

Graines de nature Seeds of Change^TM Mediterranean-Style Brown Rice with Sun-Dried Tomato & Basil

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2 SEEDS OF CHANGE® Mediterranean Style Brown Rice with Sun-Dried Tomato & Basil 240g
¼ cup extra virgin olive oil
2 red onions, halved and thinly sliced
20g butter
3 bunches baby carrots, trimmed and peeled, large ones halved lengthways
2 tablespoons honey
2 tablespoons chives, snipped
2 tablespoons walnuts, toasted and chopped
50g goats cheese
Baby salad leaves, to serve

2 SEEDS OF CHANGE® Mediterranean Style Brown Rice with Sun-Dried Tomato & Basil 240g
¼ cup extra virgin olive oil
2 red onions, halved and thinly sliced
20g butter
3 bunches baby carrots, trimmed and peeled, large ones halved lengthways
2 tablespoons honey
2 tablespoons chives, snipped
2 tablespoons walnuts, toasted and chopped
50g goats cheese
Baby salad leaves, to serve

PREPARATION

Heat 2 tablespoons of oil in a large frying pan over medium heat. Cook onions for 5 minutes, stirring, until soft and brown. Add rice and stir until heated through.

Meanwhile, heat remaining 1 tablespoon of oil and butter in a separate frying pan. Cook carrots for 5 minutes until just tender. Add honey and toss to coat.

Spoon rice onto a platter. Top with carrots. Scatter over chives, walnuts and crumbled goats cheese. Serve with baby salad leaves.

Go Vegan: Omit butter when cooking carrots and increase oil to 2 tablespoons.