Brown Rice Salad with Spice-Roasted Carrots, Feta Pine Nuts from My Darling Lemon Thyme

edibleperspective.com

Darlene

5 large carrots, peeled and cut into ½-inch thick diagonal slices

¼ cup finely chopped cilantro stalks

3 tablespoons olive oil

2 teaspoons cumin seeds

2 teaspoons coriander seeds, roughly ground

1 teaspoon paprika

½ teaspoon ground turmeric ½ teaspoon extra

1 cup (200g) mediun-grain brown rice, washed

1 ¾ cups (435ml) water

½ cup (100g) dried currants or organic raisins

2 tablespoons lightly toasted pine nuts

large handful of parsley leaves, roughly chopped

crumbled feta, to serve (optional)

subheading: lemon dressing:

¼ cup (60ml) lemon juice

1 tablespoon apple cider vinegar

2 teaspoons honey

3 tablespoons extra-virgin olive oil

Directions at edibleperspective.com

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