for 2 person

Roasted vegetables

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

Rice

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)

Dressing

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

How it's done

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.

Rice

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

Dressing

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

Show complete recipe