Mediterranean Rice with Baby Carrots & Walnuts

vegan label

Suitable for Vegetarians
Vegan Option Available

  • 15
    Preparation Time
  • 15
    Cooking Time
  • 4 Serving Size


Graines de nature Seeds of ChangeTM 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


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.

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