Roasted carrots with herb rice

Roasted carrots with herb rice

Total: 1 hr | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 680 kcal
, Fat: 40 g
, Carbohydrate: 65 g
, Protein: 12 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted vegetables

600 g carrots, quartered lengthwise
70 g silverskin onions, drained
2 onions, cut into wedges
2 tbsp olive oil
½ tsp salt


½ dl water
110 g cream cheese with herbs
1 tbsp dried Italian herbs
250 g precooked basmati rice (e.g. Uncle Ben's Express)


1 tbsp lemon juice
2 tbsp olive oil
30 g cream cheese with herbs
1 tbsp water
¼ tsp salt
a little pepper
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How it's done

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Roasted vegetables

Mix the carrots, silverskin onions, regular onions, oil and salt on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the lower half of an oven preheated to 220°C.


Combine the water, cream cheese and herbs in a pan, heat up. Add the rice, mix, cover and heat through for approx. 3 mins.


Combine the lemon juice, oil, cream cheese and water, season. Plate up the rice, serve the carrots on top, drizzle with the dressing.

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