Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts from My Darling Lemon Thyme

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway |

In the past few months, one of my very favorite things to do has been cooking from cookbooks for dinner. My time and brain-space have been wrapped up in freelance projects (another cookbook gig!), so when it comes to dinner, I'm not really in the mood to experiment. I also want to make sure what I'm cooking is going to taste great and provide lunch leftovers for the next day. Cookbooks have been the answer for me. 

One of the cookbooks that I keep falling back to is Emma's book, My Darling Lemon Thyme. Emma's book is a seamless extension of her stunning blog and the recipes are guaranteed winners. The photography is simple, inviting, and full of color. Her way of cooking vegetarian and gluten-free meals really speaks to me. They're approachable, flavor-packed, and you'd never feel something was missing (ie: gluten or meat). Her cookbook actually came out in 2014 but it wasn't available until the end of 2015 in the US. Emma was so kind to send me a copy and I am just now getting around to telling all of you about it. But, in that time, I've been able to cook a generous amount of the recipes and can truly say I love this cookbook.

Today, I wanted to share this grain bowl recipe, because I keep coming back to it time + time again. It's definitely a favorite in this house, and although Emma has it in the "small plates" chapter, we eat it as a main dish all of the time. I typically pair it with cooked greens or a side salad and the meal is complete.

Some other highlights from My Darling Lemon Thyme:

  • sweetcorn + basil fritters
  • warm millet with berry-bay compote
  • tofu scramble with chipotle sauce
  • quinoa, orange + asparagus salad
  • banana, date + olive oil bread
  • baked butterbeans with tomato + feta (another weeknight winner!)
  • chickpea falafel wraps with tahini yogurt + red onion relish
  • chocolate avocado tart
  • apricot tarts with kaffir lime sugar

Now go grab yourself a copy!

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway |
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway |
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway |
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway |
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway |
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway |
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway |

Print Recipe!

Reprinted with permission from My Darling Lemon Thyme, by Emma Galloway, published by Roost Books, 2015

Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine Nuts 

serves: 4-6 as a side, about 3 as an entree

  • 5 large carrots, peeled and cut into 1/2-inch thick diagonal slices
  • 1/4 cup finely chopped cilantro stalks
  • 3 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds, roughly ground
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric + 1/2 teaspoon extra
  • 1 cup (200g) mediun-grain brown rice, washed
  • 1 3/4 cups (435ml) water
  • 1/2 cup (100g) dried currants or organic raisins
  • 2 tablespoons lightly toasted pine nuts
  • large handful of parsley leaves, roughly chopped
  • crumbled feta, to serve (optional)

lemon dressing:

  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 3 tablespoons extra-virgin olive oil

- Preheat oven to 400°F (200°C). Place carrots, cilantro stalks, olive oil, cumin, coriander, paprika, and 1/2 teaspoon turmeric in a bowl, season well with sea salt and freshly ground black pepper, and mix well. Spread out in a single layer on a baking tray and roast for 25-30 minutes, turning often, until golden and tender. Set aside to cool.

- Meanwhile, wash rice and drain well. Place rice, extra 1/2 teaspoon turmeric, and 1 3/4 cups (435ml) water in a saucepan, cover with a tight-fitting lid, and bring to a boil. Reduce h eat to lowest setting and simmer, covered, 40-45 minutes or until water has been absorbed and rice is tender. (Alternatively, you can use a rice cooker.) Remove from heat, keeping the lid on, and leave for 10 minutes before removing the lid and cooling to room temperature.

- To make the lemon dressing, whisk together all ingredients. Pour over cooled rice (it may seem like too much, but the rice absorbs a lot of it), stir in the roasted carrots and any spices from the tray, currants, pine nuts, cilantro, and parsley. Adjust seasoning to taste. Serve with crumbled feta on top.

- Any leftover salad will keep quite happily in the fridge until the following day, although you can add a little bit more salt and pepper and a squeeze of lemon juice to refresh the flavor.

Ashley's notes:

  • I left out the cilantro and added a large handful of chopped parsley at the end (as specified).
  • I did use cumin seeds but instead of coriander seeds, I simply used a generous 1 teaspoon ground coriander.
  • I used wild rice instead of brown in these photos but have also used brown (either work!).
  • This dish is delicious hot or cold. When making it as a main dish for dinner, I try to time everything so the carrots and rice are both warm.
Brown Rice Salad with Spice-Roasted Carrots, Feta + Pine from My Darling Lemon Thyme by Emma Galloway |

Be on the lookout for my next live Nom webcast this Friday at 12:30pmEST/9:30amPST! Subscribe to my channel and you can chat with me and ask questions throughout the show. Or, feel free to watch later at your own convenience! Featured recipe is TBD. Stay tuned to Instagram for the full details!

Hope you all have a great week!



Cumin Roasted Cauliflower

Why hello there! It's been a little while since we last chatted. So let's hang for a few before we get into this recipe. 

First off, thank you ALL for the incredibly sweet comments about the blog redesign. And thank you again for being patient while I get the site up to speed and fill in all of the pages. I'm thrilled to hear you're digging the redesign and especially the new recipe page setup. That page took me the longest to think about how to organize. Hopefully once it's all finished, it will be a breeze to find your favorite recipes. 

I do realize the site is running a bit slow, and I'm trying to get to the bottom of that. I apologize if you're sitting behind your computer, like, LOAD already!!!!

My "follow" buttons, including the RSS feed should all be working now. But please let me know if you experience broken links or other problems. The site should be very mobile friendly and the photos should now be showing up through feedly and bloglovin on mobile as well. Yay!

Cumin Roasted Cauliflower |

The day after getting the site up and running I was of to California to attend Expo West, which is the biggest natural foods trade show in the country! I gave myself a deadline to finish the site overhaul before leaving for that event, because I needed it to match my new business cards and photography marketing material. 

Revamping this site is something I've been trying to tackle for pretty much the past 3 years. Basically, as soon as I put up that watercolor header a few years back I wanted something different. It was supposed to be a place holder. Finally, 3 years later I have the site I always imagined. Again, all thanks to Holly's graphic-making skills. 

The expo was probably the most exhausting business related experience of my life, but also the most exciting. It's hard to even explain what the event was like and no photo could do it justice. Trust me, I tried to capture the scale and it just wasn't happening. Just imagine THOUSANDS of booths (of all sizes, some with 2 stories!) set up in the biggest convention center you've ever seen. 

I completely freaked out when I headed over to the Greens Plus booth (and the Ancient Harvest booth!) and saw my photos printed on life-size banners, marketing material, and their new protein powder bags. It was surreal, to say the least. 

Cumin Roasted Cauliflower |

I'll keep you posted with blog changes as I get some of the pages up and running. But until then I'll be serving up more recipes, starting with this simple but crowd-pleasing roasted cauliflower side dish. I thought I'd change things up from the typical salt + pepper vegetable roasting I usually do around here on the weeknights. I decided to throw in a hefty amount of cumin on top of this cauliflower as well as a little sweetness and heat. When I made it a few weeks ago for dinner, I knew I had to remake it to share with all of you.


Print Recipe!

Cumin Roasted Cauliflower

gluten-free, vegan // yields 4 side-dish servings

  • 1 medium head cauliflower, chopped into florets
  • 1 tablespoon refined avocado oil (or other high-heat oil)
  • 1/2 tablespoon pure maple syrup
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cumin seeds
  • scant 1/4 teaspoon garlic powder
  • pinch of cayenne
  • salt + pepper
  • 1/3 cup sliced almonds
  • 1/2 tablespoon unrefined coconut oil
  • parsley

Preheat oven to 425° F.

Toss florets on a large baking sheet with the oil and maple syrup until evenly coated. Toss again with cumin, cumin seeds, garlic, cayenne, and a generous sprinkle of salt and pepper.

Roast for 12-15 minutes, then flip and roast for another 10-12 minutes, until just tender.

Reduce heat to 325° F and open your oven for a few seconds to help cool it down. Toss the cauliflower with the almonds and roast for another 7-10 minutes, until the almonds are light golden brown.

Remove from the oven and toss with the coconut oil.  Serve with fresh parsley and add more salt and pepper as needed.

Cumin Roasted Cauliflower |

Hope you all have a fabulous week!