Pic of Cumin roasted vegetables with wild rice and tahini

Cumin roasted vegetables with wild rice and tahini

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Vegetarian mains

Cumin roasted vegetables with wild rice and tahini

Main Serves 2 50 min
Nutty red rice, cumin roasted vegetables and tahini dressing provide a bright and nourishing Middle Eastern-inspired plateful. Red rice keeps its colour when cooked and is richer in nutrients than white rice, it also has a pleasing bite to it.


  • 150g red rice
  • ½ tsp cardamom pods
  • 25g butter
  • salt and pepper
  • 40g sultanas
  • 2 carrots
  • 1 red onion
  • 125g cherry tomatoes
  • oil for roasting e.g. sunflower or light olive
  • ½ tbsp cumin
  • ½ tsp allspice
  • 50g watercress or rocket
  • 1 garlic clove
  • 1 lemon
  • 2 tbsp tahini
  • 20g pistachios
Image of Cumin roasted vegetables with wild rice and tahini


Prep time: 20 min
Cooking time: 30 min
  • Step 1

    Preheat your oven to 190°C/Gas 5. Put a kettle on to boil. Rinse the rice. Bash the cardamom pods to split them open. Heat the butter in a saucepan over a medium heat. When it's foaming, add the cardamom pods. Stir for 30 secs - 1 min, until fragrant.
  • Step 2

    Stir in the rice. Cover with 500ml boiling water. Add a pinch of salt. Return to the boil then reduce to a simmer. Cover with a lid and cook on a low heat for 25-30 mins, until most of the water has been absorbed, then turn off the heat and set aside.
  • Step 3

    Meanwhile, put the sultanas in a measuring jug or bowl and cover with boiled water. Leave to soak.
  • Step 4

    Peel and halve the carrots, lengthways. Cut each half into 2-3cm angled pieces. Peel the onion and cut into 8-10 wedges. Wash and halve the tomatoes.
  • Step 5

    Spread the carrots and onion onto a roasting tray. Lightly coat in a little oil, the cumin and allspice. Season. Roast for 25 mins, stirring in the tomatoes halfway through.
  • Step 6

    Meanwhile, wash and dry the watercress or rocket. Peel and finely chop 1 garlic clove. Juice the lemon. Put the tahini in a bowl. Stir in half the garlic and 1 tbsp lemon juice. Gradually whisk in cold water until you reach a pouring consistency, approx. 3 tbsp. Season with salt and add more garlic and lemon, all to taste.
  • Step 7

    Drain the sultanas. Roughly chop them with the pistachios. Drain off any excess water from the rice. Remove the cardamom.
  • Step 8

    Mix the sultanas, pistachios, rice and watercress into the roasted vegetables. Season to taste.
  • Step 9

    Divide between 2 plates. Drizzle over the tahini dressing to serve.

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