Roasted Rutabaga with Beet-Spiced Rice

Ingredients

• 2 shallots
• 2 tbsp sesame oil
• 1 tsp coriander
• 0.5 tsp cumin
• 0.5 tsp turmeric powder
• 0.5 tsp garam masala
• 250 g natural rice
• 250 ml vegetable broth
• Salt
• 600 g rutabaga (2 medium)
• 1 tbsp Olive Oil
• Pepper
• chili powder
• 20 g pistachio nuts (about 1 heaping tbsp)
• 1 Organic lemon
• 1 tbsp Rapeseed Oil
• 250 g baby spinach
• 300 g pre-cooked peeled beetroot (vacuum packed)

Instructions

1. 1.

   Peel and finely dice the shallots. In a pot heat 1 tbsp sesame oil, sauté the shallots for 2–3 minutes over medium heat and season with coriander, cumin, turmeric, and garam masala. Add the rice, stir, then pour in broth and 250 ml water. Cover and simmer on low heat for about 30 minutes.

2. 2.

   Meanwhile peel the rutabaga, slice into 1 cm thick rounds, brush with olive oil, and place on a parchment-lined baking sheet. Season with salt, pepper, and chili powder. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.

3. 3.

   During this time roughly chop the pistachios. Zest the lemon over hot water, dry rub the zest, then squeeze out the juice. In a skillet heat rapeseed oil. Add the lemon zest, 2 tbsp lemon juice, and pistachios; sauté for 1 minute and season with salt and pepper.

4. 4.

   Turn the rutabaga slices and cook for an additional 5–7 minutes until tender.

5. 5.

   Meanwhile wash and dry the spinach, then cut the beetroot into 1 cm cubes. In a pan heat remaining sesame oil and fry the beet cubes for about 2 minutes while stirring. Season with salt, pepper, and 2 tbsp lemon juice.

6. 6.

   Add the spinach to the pan and let it wilt. Fold in the cooked rice, adjust seasoning with salt and pepper. Plate the rutabaga atop the rice and drizzle with the pistachio mixture.