Pilaf Rice with Colorful Carrots and Goat Cheese
The pilaf rice with colorful carrots and goat cheese from Spoonsparrow stimulates digestion and scores high in calcium and zinc.
Ingredients
- 600 g colorful, young carrots (6 carrots)
- 4 stalks celery
- 6 tbsp Olive oil
- Salt
- Pepper
- 250 g parboiled long-grain rice
- 500 ml vegetable broth
- 10 g watercress (1 handful)
- 1 organic lemon (zest and juice)
- 1 tsp Honey
- 200 g soft goat cheese (cut into 4 slices; 45% fat in the product)
Instructions
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1.
Clean, wash, and halve the carrots lengthwise. Clean, wash, and slice the celery. Place the celery slices with the carrots in a baking dish, drizzle with 2 tbsp oil, and season with salt and pepper. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20 minutes until golden brown.
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2.
Meanwhile, put the rice with the broth into a pot. Lightly salt, bring to a boil, then cover and simmer on low heat for 20 minutes.
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3.
In the meantime, wash the watercress, pat dry, set aside some leaves for garnish, and finely chop the rest. Mix the chopped watercress with lemon zest, juice, honey, and remaining oil; season with salt and pepper.
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4.
Plate the rice, distribute the vegetables over it, crumble the goat cheese on top, sprinkle with reserved watercress, and drizzle with a little watercress oil. Serve the leftover oil in a small bowl.
