• 320g Chantenay carrots
  • 2tbsp olive oil
  • 2 onions
  • 20g butter
  • 2 cardamon pods
  • 300g basmati rice
  • 450g vegetable stock
  • Juice of half a lemon
  • 20g fresh coriander
  • 60g flaked almonds


  1. 1

    Heat the oven to 200C/fan 180C/gas 6. Cut the carrots in 1/2 length ways and the larger ones into 1/4 lengthways . Toss the carrots in 1/2 the oil and season well, tip onto roasting tray and roast for 15 minutes, or until they’re cooked through..

  2. 2

    Dice onions finely, chop coriander finely, juice lemon and toast almonds in a dry pan until golden - set aside

  3. 3

    Add the butter and rest of oil to a pan, fry the onions until soft and golden (around 10 mins) on a low-med heat, add the cardamon and fry for another minute, stir in rice and season well

  4. 4

    Add the stock, bring to a simmer and put a lid onto the pan. Cook over a low heat for 15 minutes, or until all the stock has been absorbed

  5. 5

    Once cooked, stir through carrots, coriander and lemon juice. Top with almonds just before serving.

Nutritional Details

Each serving provides
  • Energy 2127kj 508kcal 25%
  • Fat 21.0g 30%
  • Saturates 4.8g 24%
  • Sugars 5.7g 6%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 1076kj/257kcal

Each serving provides

66.0g carbohydrate 5.6g fibre 11.0g protein One of your 5 a day

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