Baby root vegetables with brown rice, cavolo nero mujadara and white bean hummus

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Brown rice
Couple
1 packet
Family
1 packet
Cavolo nero
Couple
1 bunch
Family
1 bunch
Onions
Couple
2
Family
3
Baby root vegetables
Couple
1 bag
Family
1 bag
White beans
Couple
1 tin
Family
2 tins
Tahini
Couple
1 pottle
Family
1 pottle
Garlic
Couple
2 cloves
Family
4 cloves
Lemon
Couple
1
Family
2
Water
Couple
1/4 C
Family
1/3 C
Mint*
Couple
1 packet
Family
1 packet

The key to the mujadara is to heavily caramelise the onions, this brings out the rich sweet flavours that go really well with the irony green cavolo nero.

A lot of love goes into growing the baby veggies, each piece is hand picked (often from alongside their larger brothers), then hand washed before being gently packed at Green Dinner Table headquarters.

Instructions

1

Bring a small pot of water to the boil with a pinch of salt. Cook the brown rice for 20 to 25 minutes, until tender.

Preheat the oven to 200 degrees Celsius.

2

Wash the baby vegetables, if you feel inclined. If you have any large pieces, cut them in half so everything is about the same size. The beetroot will probably take the longest to cook. Toss in a little oil with a pinch of salt then place on a roasting tray and cook for 25 to 30 minutes, until fully cooked.

3

Peel and thinly slice the onions.

Trim the woody stalk from the cavolo nero and thinly slice.

In a large (ideally heavy bottomed) fry pan, on medium-high heat, add the onions with a pinch of salt and a splash of oil. Reduce the heat and cook for 8 to 10 minutes, stirring regularly until dark brown. Add the cavolo nero and cook for 4 to 5 minutes, until the cavolo nero is well wilted.

4

Open and strain the beans.

Roughly chop the garlic.

Combine the beans, tahini, lemon juice, garlic, water and a pinch of salt. Blend until smooth. Add more water, if needed. Taste and add more salt, as required.

5

Once the rice is cooked, strain and mix with the onion and cavolo nero. Taste and adjust the seasoning, if necessary. Keep warm.

Remove the mint from the stalk and thinly slice.

6

Spread white bean hummus on the bottom of a plate. Top with mujadara and roasted baby vegetables, then sprinkle over with mint.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

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Monday

This week's recipe

Buffalo tofu sliders with sesame slider buns, caramelised onion slaw and lemony beans

Tuesday

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Ranch salad, mini potatoes and smoky crispy chickpeas

Wednesday

This week's recipe

Jamaican jerk jackfruit wraps

Thursday

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Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Friday

This week's recipe

West African peanut with organic silverbeet soup and brown rice

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