Spiced Roasted Veg with Turmeric Brown Rice

Ingredients

• For the veg and rice
• 2 brown onions
• 5 carrots, heirloom carrots if available
• 300g green string beans
• 2 zucchinis
• 1/4 cup finely chopped coriander stalks
• 3 tbsp olive oil
• 2 tsp cumin seeds
• 2 tsp coriander seeds- roughly ground
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1 cup brown rice
• 1 3/4 cups water
• 1/2 cup dried currants or raisins
• 2 tbsp tamari roasted pepitas
• 2 tbsp tamari roasted almonds
• a handful of roughly chopped parsley

• For the dressing
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tsp raw honey
• 3 tbsp extra virgin olive oil

Directions

Preheat oven to 200°C. Place rice, 1/2 teaspoon turmeric, and 1 3/4 cups water in a pot and bring to a boil. Reduce heat and simmer covered for 40-45 minutes or until water has been absorbed and the rice is tender. Remove from heat and leave for 10 minutes with the lid on. Meanwhile chop onions and carrots into bite sized pieces and add to roasting dish with the coriander stalks, olive oil, cumin, coriander, paprika, and 1/2 tsp turmeric, season well with sea salt and freshly ground black pepper and mix well with your hands. Spread out in a single layer and roast for 25-30 minutes. Half way through, add to oven the chopped zucchini and green beans and toss to coat. Once all is cooked, add to a large bowl all the roasted veg including all the spices from the roasting tray, the cooked rice, currants/raisins and chopped parsley and mix together. To make the dressing whisk together all ingredients and adjust seasoning to taste. Serve with chopped tamari pepitas/almonds or any nuts or seeds of your choice.