Roasted Carrot and Mountain Rice Salad

I was asked recently to seriously consider these questions: What do you want from your life? What would you like people to say about you at your 90th birthday party?

I was being asked to think about my life goals in reverse. What do you want to be able to say when you reach the end? Let that lead your life goals rather than looking out from the situation you find yourself in at the moment. The glasses looking from here into the future are murky and smudged, but the lens from that future point back to where you are anchored at present is sharper.

When I (hopefully) reach that milestone birthday and have blown out the candles on my three-tier chocolate cake (you know it) what would I like people to say about me? What would I like to be able to say about my own life?

Firstly, I would want people to say that I lived, I didn’t just survive or exist, I lived my life. I took risks and played the game of life. I didn’t sit on the sidelines. I was the adventurer, the discoverer, the unafraid.

I would want people to know that I lived my life with love. I let love guide my actions and decisions. It might not always be the wisest of actions, but letting love guide your life will lead you to more unexpected blessings than letting logic guide your every step. I would want the people gathered around my armchair to know that I loved them, for them to be able to say that we never parted on an angry word, that they always knew I loved them, that I showed my love through service to the people around me.

I would want the speeches to say that I was leaving work behind that mattered; I had created something that would endure long after my name had been forgotten by my descendants. I had crafted something that touched people’s lives, not in a grand way, but in some small way that was unique to me.

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I would want people to reminisce about the meals we had shared at the kitchen table. Our home had always been open to any travelling past, any lonely soul, any celebratory moment, and there was always a spot at the table for the ones who wanted to stay. I would want them to talk about the simple nights, the rowdy nights, the late into the morning nights, the breakfasts, the long lunches, and the smell of baking wafting from my ever-busy stove. I would want to look over at Chris and see in his eyes the shared memory of nights when it was just the two of us, hungry after a walk, with a bag of mixed rice and a few carrots, that became nourishment and a moment stolen from a day dictated by the world’s demands. That too speaks of love, of what my life goals really are.

This meal came together in the middle of a busy week. Chris was waiting at the door for me when I got home, and suggested that we go for a walk along the harbour. We walked along, hand in hand, the most timeless expression of togetherness, of being tethered heart to heart. We talked about now, about then, about the future. We arrived home relaxed and I carried that spirit of simple joy into the kitchen. Some mixed rice, a few sweet carrots, some basil freshly picked from my co-workers garden, some honey, and a dollop of mustard, added together we had dinner fit for two.

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Roasted Carrot and Mountain Rice Salad

I used a mountain rice blend (from here) because Chris doesn’t like brown rice, and white isn’t quite right for a salad. You could of course, replace the mountain rice with the same amount of brown rice or even spelt. Cooking times may vary from those listed below. Replace honey with agave or maple syrup to make this a vegan meal.

Serves 2-3. Gluten free. Vegetarian. Vegan option.

Ingredients

  • 1 cup mountain rice blend (see note)
  • 4 cups water
  • 6 small carrots
  • 1 tablespoon olive oil
  • 1 tablespoon local honey
  • Ground black pepper
  • 1/4 cup flaked almonds
  • 2 cups rocket leaves

For the dressing

  • 1/2 tablespoon olive oil
  • 1/2 tablespoon local honey
  • 1 clove garlic, crushed
  • 2 tablespoons seeded mustard
  • 1 handful fresh basil, finely chopped
  • Salt and black pepper

Method

  1. Preheat your oven to 200C (400F) and line a medium size baking sheet with baking paper.
  2. Place rice and water in a medium size saucepan and bring to the boil, reduce to a simmer and cook uncovered for 30 minutes. Drain rice, return to pot and cover to keep warm.
  3. While rice is cooking. slice carrots lengthwise into long fingers. Place into a bowl with olive oil, honey and pepper and toss to coat. Spread out onto prepared baking sheet and roast in the oven for 30 minutes or until carrots are tender.
  4. Spread almonds onto a small baking sheet and toast in the oven for 3 minutes or until lightly browned. Watch them carefully because they will cook very quickly. Remove from oven and allow to cool.
  5. While the rice and carrot are cooking make the dressing. Place all ingredients into a small bowl and whisk vigorously with a fork. Set aside until needed.
  6. To serve: spread rocket leaves onto a large platter. Spread rice over the rocket. Place carrots on top. Pour over the dressing and sprinkle with toasted almonds.

I served mine with some toasted chickpeas while Chris enjoyed his with crispy skinned salmon. This salad is equally pleasant and filling as a meal in itself.

4 thoughts on “Roasted Carrot and Mountain Rice Salad

  1. Pingback: Nourished Life Gratitude List 2014 – Week Fourteen | Thoroughly Nourished Life

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