Carrot, Ginger and Roast Pepper Rice
After buying a 1.5kg bag of carrots for 85p I was in for a serious carrot fest! This week I’ve been making soups and sauces, carrot cake oatmeal, as well as this wonderful dish. The flavours of this meal come together to make it taste quite oriental, refreshing and filling. I enjoyed my first portion hot and then packed up the second portion I made to take into uni with me today. As well as the versatility of this dish, it is so easy to make.
To make 2 portions:
2/3c brown rice
2 cloves of garlic
An inch of ginger
A large handful of spinach
1 pepper (I like yellow)
1 tbsp honey
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
2 tbsp tamari
Raw apple cider vinegar is fantastic for your health. It stimulates digestion and metabolism as it is rich in potassium which can aid slimming and really helps with any stomach problems or will prevent them. It is also anti-inflammatory so can help with joint pain. If you can’t find apple cider vinegar though, rice wine vinegar or cyder vinegar will work well too.
Tamari is gluten free soy sauce so if you don’t have tamari and would prefer to use soy that will taste nice too.
Firstly, cover the rice with over an inch of boiling water and cook for 25 minutes. Turn the oven on and roast the sliced pepper for just about 10-15 minutes so it’s ever so slightly brown. While the rice and pepper cook, peel and grate your carrots. At this point, heat the oil in a pan then add the finely chopped ginger and garlic for a couple of minutes before adding the grated carrot and spinach for 1-2 minutes. Splash on all the sauces: honey, tamari and apple cider vinegar before draining and rinsing the rice once cooked and adding it to the pan. Finally toast the coconut and sesame then use it to top this gorgeous the dish and enjoy!