We’re so pleased to welcome Caroline from All That I’m Eating who will be regularly contributing her seasonal recipes to Penny Post.
Caroline is a specialist in coming up with inventive recipes using seasonal and foraged ingredients and this month has come up with a recipe that uses British carrots.
She says: “Use delicious fresh-out-of-the-ground carrots for this recipe (even better if you can get some rainbow carrots) and make a fantastic summery recipe: Jerk Carrots with Rice and Beans)
Ingredients (For two people):
- 6 small carrots, peeled and halved lengthways
- Rapeseed oil
- 1 tbsp jerk seasoning or sauce
- Salt and pepper
- 125g easy cook rice
- 1/2 tsp allspice
- 4 spring onions, sliced
- 200g black beans tinned, drained and rinsed
- 300ml vegetable stock, hot
- 1 tbsp desiccated coconut
- Salad leaves
- 1 lime
Mix together the carrots, a drizzle of rapeseed oil, the jerk seasoning and some salt and pepper.
Tip the carrots into a baking dish and roast at 190C for 25-30 minutes.
Put a lidded saucepan on a medium heat and add 1 tbsp rapeseed oil. Stir in the spring onions, allspice and coconut and fry for five minutes. Add the rice and fry for another minute.
Add the stock and the beans then bring the pan to the boil. Reduce everything to a simmer and leave for 10-15 minutes. Stir from time to time. All the stock should be absorbed by the rice.
Given it a go? Let us how you got on in the comments or on the Penny Post Facebook page!