I love the vegetables from Autumn time because they combine very well and they are full of different colours! Pink beetroot, orange carrot and pumpkin, white parsnip and green brussels sprout and rocket and last but not least the toasty dark brown of the rice…I always support buying local vegetables from the season to support the environment what makes this a great dish for autumn in Germany because you can buy all of the ingredients fresh from the market!
As always, this recipe is full of good and healthy ingredients and nutrients! …I just came across the benefits of fenugreek seeds, so I had to add some to this recipe as well 😉
Ingredients: (for around 3 portions)
- 1/2 hokkaido pumpkin
- 3 small beetroots
- 3 carrots
- 2 parsnips
- 1 small back of fresh brussels sprouts
- 1 bunch of rocket salad
- 150g black rice
- olive oil
- pepper, salt, paprika
- optional: 3 tablespoons of fenugreek seeds (soak in hot water overnight)
I first boiled the whole beetroots for around 15 minutes to make them a bit softer before putting them into the oven. When they are done, take them out and cut them in thick slices.
Boil the rice for around 20-30 minutes. (You can catch the left over water and use as a conditioner). Preheat a pan and roast the rice until crispy.
Cut of the ends of the brussels sprouts and quit the outer leaves. Cut a cross in the bottom.
Slice pumpkin (if you use hokkaido you don’t have to quit the skin), beetroots, carrots and parsnips and put them on a baking sheet covered with baking paper. Drizzle olive oil over all and season with salt, pepper and paprika.
Bake in preheated oven in 200°C for 1 h. After 30 minutes, add beetroots and brussels sprouts to the baking sheet.
Mix the vegetables with the rice, the rocket salad and fenugreek seeds. If the vegetables are a bit dry you can add some olive or walnut oil again before serving. Enjoy! ♥