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Enjoy this dish in the cooler months to ground yourself and nourish your body with hearty, warming ingredients… A wholesome, herbed-rice salad loaded with root veggies galore, this recipe hits almost every food group.

You will need

Serves 2

  • 2 cups brown rice (soaked overnight)
  • 12 baby carrots, whole (or sliced in half if on the larger side)
  • 6 small baby beets, trimmed and quartered
  • 6 small parsnips, quartered
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 bunch parsley leaves, finely chopped
  • 1 medium bunch dill fronds, finely chopped
  • 1 tablespoon lemon juice
  • 1/2 cup smoked or roasted almonds
  • 1/2 cup pumpkin seeds
  • 100g vegan feta, cubed (optional)

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20 mins to prep

30 mins to cook

Step 1

Preheat the oven to 200℃, fan-forced.

Step 2

Drain and rinse the rice, then add to a saucepan with 3 cups water (or 4 cups if you didn’t soak it). Bring to the boil, reduce to simmer and cook until water has evaporated.

Once all the water has evaporated turn off the heat, fluff with a fork then add a lid to the saucepan and set aside for 10 mins. After 10 mins take off the lid to allow it to naturally cool.

Step 3

Meanwhile, toss the veggies with half the amount of olive oil and salt. Spread out on 1–2 baking trays, taking time to ensure the veggies are not touching. Bake in the preheated oven for 25–30 mins, or until tender.

Step 4

Transfer the rice to a serving tray and toss with remaining olive oil, lemon juice, almonds, pumpkin seeds, feta and herbs. Top with freshly baked veg.

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