You probably have all of the ingredients on hand for this super easy side dish. Colorful and tasty, your kids will eat it! Plus it makes a great lunch option.
Don’t get wedded to the ingredients as listed. If you don’t like turmeric, skip it. If you aren’t a fan of okra, use something else. You could use any favorite grain in this dish. I made it with red rice, but it would be great with farro or even quinoa.
Servings: 4-6 Ingredients
1 cup rice, preferably black or red 400g small thin eggplant, cut into 3/4 inch lengths 250g okra, cut into 1/2 inch lengths 3 T coconut or olive oil, divided 1 1/2 tsp ground cumin 1 tsp ground cinnamon 1/2 tsp ground coriander, optional 1/2 tsp Turmeric, optional Chilli flakes, optional Salt 2 carrots, sliced into ribbons 250g cherry Tomatoes, quartered 100g cilantro, chopped, to include stems and leaves Directions
Preheat your oven to 375.
Rinse the rice in a sieve; drain well. Heat 1 T coconut oil in a medium saucepan. Add the rice to the pan, stirring to coat. Continue to toast until the rice smells toasty, and starts to lightly brown. Add the required amount of water, 1/2 tsp salt, and cook the rice according to packet instructions. Once cooked, set aside to cool completely.
Meanwhile, line a baking sheet with foil for easy clean-up. On the pan, toss the eggplant and okra with 2 T oil. Sprinkle the veggies with salt to taste, 1 tsp cumin and 1 tsp cinnamon, as well as other herbs if using. Toss again to coat well, and slide the pan into the oven. Roast the veggies until soften and starting to brown, 35-45 minutes.
While rice cooks and veggies roast, in a large salad bowl, combine carrot ribbons, tomatoes and cilantro. Season with 1/2 tsp cumin, and salt to taste; set aside.
Once the rice is cooked and cooled a bit, add it to the carrot mixture. Same for the okra and eggplant. Toss gently, and adjust salt as needed.