Orange Oven Carrots on Pea Puree with Kamalis Rice

Ingredients

• 800 g carrots (bundle)
• 1 Organic Orange
• 1 tsp maple syrup
• 0.5 tsp turmeric powder
• 4 tbsp olive oil
• Salt
• Pepper
• 250 g ORYZA (Kamalis selection)
• 1 Shallot
• 500 g peas (frozen or fresh shelled)
• 6 tbsp soy cream
• 1 tsp Lime juice

Instructions

1. 1.

   Clean carrots, leaving a bit of green, and wash. Cut carrots lengthwise in halves or quarters. Rinse orange hot, dry rub, grate peel and squeeze juice. Mix orange zest and juice with maple syrup, turmeric powder and 2 tbsp oil. Season with salt and pepper.

2. 2.

   Place carrots in a baking dish, drizzle with orange oil and bake in preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 20 minutes, turning occasionally.

3. 3.

   Meanwhile heat 1 tbsp oil in a pot. Add Kamalis fragrant rice and sauté while stirring until grains are slightly translucent. Then add 750 ml boiling salted water. Cook rice covered over medium heat for about 11 minutes until all water is absorbed.

4. 4.

   In the meantime peel and chop shallot. Heat remaining oil in a pot, sauté shallot over medium heat for 3 minutes. Add peas, sauté 2 minutes then deglaze with 5 tbsp water. Simmer peas at low heat for 5 minutes. Then add soy cream, blend with immersion blender and season with lime juice, salt and pepper.

5. 5.

   Remove carrots from oven, arrange on four plates with rice and pea puree, and drizzle with orange oil from the baking dish.