Recipe alert: Fried broccoli-carrot rice with roasted root vegetables (featured on

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2-3 servings


For the "rice":
1 medium broccoli head
5 medium carrots
1/2 cup white onion or spring onions, finely minced
2 shiitake mushrooms, finely sliced
1-2 garlic gloves, very finely minced
1 Tbsp of extra virgin olive oil
1 Tsp of organic lemon zest
Salt and pepper to taste
Soy sauce as needed
Optional: chilli flakes

For the roasted root vegetables:
1-1 1/2 pound of root vegetables (beets, parsnips, turnips, rutabaga, carrots)
1 onion
Salt and pepper to taste
1 Tbsp of extra virgin olive oil

1. Preheat oven to 400F. Peel and cut vegetables into 1 inch cubs, toss them in olive oil and season with salt and pepper.
2. Roast for around 25 minutes, until all vegetables are tender.
3. Meanwhile, cut broccoli and carrots into chunks and pulse in a food processor until its your preferred size (I personally prefer larger pieces, but you can pulse them until you reach the size of couscous)
4. Combine oil, shiitake mushrooms, onions in a pan and sautรฉ over medium heat for about 3-4 minutes
5. Add the broccoli-carrot "rice", garlic, a good pinch of salt and pepper. Turn the heat up to medium high and cook until garlic is fragrant and the rice is just beginning to brown.
6. Add a dash of soy sauce, lemon zest and chilli flakes if needed and cook for another minute.
7. Serve the rice with roasted root vegetables and garnish it with freshly chopped herbs and toasted pumpkin seeds.

Bon appรฉtit!