Ingredients
1 large sweet potato
2 medium carrots
3 small or 1 large turnip
1 medium red onion
2 small or 1 large Granny Smith apple, diced
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon sea salt
1/4 cup olive oil
1 1/2 cups long grain brown rice
1 cup walnuts
1/2 cup dried cranberries (sweetened with fruit juice, not sugar)
2 scallions, sliced thin
Preparation
Preheat oven to 375F.
Chop up your vegetables and apples, then place in a large bowl and stir in the spices and sea salt. Toss with olive oil until evenly coated, then place onto a baking dish. Roast until tender, about 15-20 minutes.
While the vegetables cook, prepare the brown rice and walnuts. Place the walnuts onto a baking dish and bake until golden brown. Remove from the oven, let cool then roughly chop.
Cook the rice in 3 cups of water. Keep warm.
Once the vegetables are tender, remove from the oven and place in a large bowl. Toss together with the chopped walnuts, scallions, dried cranberries and cooked rice. Taste, adjust seasonings and serve.
