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🍽️ Colorful Pilaf Rice with Roasted Vegetables and Goat Cheese

568 kcal · 30 min · 4 servings

Ingredients

• 600 g colorful, young carrots (6 carrots)
• 4 stalks celery
• 6 tbsp olive oil
• salt
• pepper
• 250 g parboiled rice (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 dry matter)

Instructions

1. 1. Wash the carrots and peel them.
2. 2. Cut some of the carrots in half lengthwise.
3. 3. Wash the celery and peel it.
4. 4. Slice the celery into rounds.
5. 5. Place the carrots and celery slices into a baking dish.
6. 6. Drizzle the vegetables with two tablespoons of oil.
7. 7. Season everything with salt and pepper.
8. 8. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
9. 9. Roast the vegetables for 20 minutes until golden brown.
10. 10. Put the rice and broth into a pot.
11. 11. Lightly salt the liquid.
12. 12. Bring the mixture to a boil.
13. 13. Reduce the heat to low.
14. 14. Cover the pot.
15. 15. Let the rice cook for 20 minutes.
16. 16. Wash the cress.
17. 17. Shake the cress dry.
18. 18. Set aside some leaves for garnish.
19. 19. Finely chop the rest of the cress.
20. 20. Mix the chopped cress with lemon zest, lemon juice, honey, and the remaining oil.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Serve the rice onto the plates.
23. 23. Top the rice with the roasted vegetables.
24. 24. Crumble the goat cheese roughly over the top.
25. 25. Sprinkle the reserved cress leaves over the dish.
26. 26. Drizzle some cress oil over the dish.
27. 27. Serve the remaining oil in a small bowl on the side.

Nutrition per serving

• kcal: 568
• Protein: 17 g · Fett/Fat: 27 g · Carbs: 63 g