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Vegetarian Baked Carrots on Rice

  • people
  • mins


  • 250 g thin carrots with green stem
  • 10 g fresh ginger
  • 1 tbsp margarine
  • 1 tsp honey (alternatively sugar)
  • 150 g courgettes
  • 60 g spring onions
  • 2 tbsp olive oil
  • 175 g Wild Rice (F50)
  • 1 tsp cumin
  • 1 Knorr Vegetable Bouillon
  • 1 tsp curry
  • 150 g yoghurt (1.5% fat)
  • 1 handful of mint leaves
  • White pepper
  • 1 pinch of cumin
  • ½ tsp of flax seeds(F50)
  • Step 1
    Peel the carrots, leave some green on them. Halve thicker carrots lengthways. Peel ginger and finely chop. Melt the margarine in a large pan. Add carrots and ginger and fry on medium heat for 5 minutes. Add honey. Pour in 50 ml of water and cook covered over low heat for about 10 minutes.
  • Step 2
    Clean courgettes and spring onions. Cut the courgettes into cubes and the spring onion into rings.
  • Step 3
    Add 1 tbsp olive oil to a pan and sauté the wild rice a bit. Add Knorr Organic Vegetable Stock Pot in boiled 300 ml of water and add this to the pan, bring to the boil and stir the dish. Let it cook approximately for 20 minutes until the grains are soft.
  • Step 4
    Wash mint, shake dry, and chop. Mix yogurt with mint and 1 tbsp of olive oil. Season with pepper and cumin.
  • Step 5
    Arrange the rice dish with carrots and sprinkle over some flax seeds. Serve with yogurt dip.

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