Easy Food Recipes and Cooking - Kumara Brown Rice Risotto
Serves 4
1 (600g) kumara, skin on, halved lengthways
2 tbs olive oil
1 bunch baby (Dutch) carrots
2 parsnips, quartered
1 cup (200g) brown rice
5 spring onions, chopped
200ml vegetable stock
1 tsp ground cumin
2 tbs chopped flat-leaf parsley leaves
2 preserved lemon quarter, flesh and white pith removed, rind thinly sliced
Preheat oven to 200°C. Place kumara on a baking tray, drizzle with 2 tsp oil, then roast for 30 minutes. Add carrot and parsnip to tray, drizzle with 2 tsp oil, then roast for a further 45 minutes or until tender and golden. Scoop out kumara flesh and mash.
Meanwhile, cook the rice according to packet instructions. Heat the remaining 1 tbs oil in a frypan over medium heat. Add rice and most of the spring onion, then toss to coat in oil. Add stock and cumin, then bring to a simmer over medium-high heat. Stir in the kumara, parsley and half the lemon, and cook for 3-4 minutes until slightly reduced. Season. Serve with roasted vegetables and remaining lemon and spring onion.