Basmati & Kale with Roasted Vegetables

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This basmati rice & kale with roasted vegetables is a great way to incorporate a variety of good carbohydrates into your meals. Pair with chicken or fish for a delicious meal!

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Basmati Rice (rinsed)

  • 1½ cup Water

  • 2 bunch Baby Carrots (trimmed, scrubbed)

  • 300 g Parsnips (peeled, roughly chopped)

  • 1 Red Onion (cut into thick wedges)

  • cup Olive Oil

  • 2 tbsp Honey

  • ⅔ cup Canned Lentils (rinsed and drained)

  • 12 Small Kale Leaves

  • Dressing

  • 2 tbsp Extra Virgin Olive Oil

  • 1 Small Garlic Clove (crushed)

  • 1 tsp Fresh Ginger (finely grated)

  • 2 tsp Curry Powder

  • 2 tbsp Red Wine Vinegar

  • 2 tsp Honey


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Basmati & Kale with Roasted Vegetables


  • Preheat oven to 200°C fan forced. Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer 12 minutes until rice has absorbed the water. Stand covered for 10 minutes. Drain well. Transfer to a large platter, set aside to cool.

  • Meanwhile, put the carrots, parsnip and onion in a roasting pan. Combine 2 tablespoons oil and honey, drizzle over vegetables. Season. Roast for 35 minutes until golden and tender. Toss kale in remaining oil and put onto a baking tray in a single layer. Season then roast above the vegetables for 5 minutes. Cool. Add to the rice and lentils.

  • To make dressing; combine all the ingredients in a small saucepan over a low heat. Heat, stirring, for 1 minute or until fragrant. Pour warm dressing over the salad, season. Serve.

  • Tip If the baby carrots are large, cut in half lengthways.

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