Ingredients   

5 parsnips, peeled and sliced
2 cups vegetable stock
200g basmati rice, cooked as per packet instructions
3 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoon ground coriander
2 tablespoons honey
1 brown onion, sliced
1/3 cup raisins
Yoghurt to serve
Coriander leaves to garnish

Method    

Preheat oven to 180°C on fan bake

In a bowl, combine the parsnips with 2 tablespoons of olive oil and 1 teaspoon cumin seeds. Place onto an oven tray and roast for 30 minutes until golden. Drizzle with honey and roast for a further 5-10 minutes or until golden

Heat a fry pan or skillet and add 1 tablespoon of olive oil. Fry the onion until soft and brown. Stir in the remaining cumin seeds and ground coriander then add the rice

Pour over the stock and bring to the boil. Reduce heat to low

Cook for another 15 minutes or until liquid has been absorbed. Remove from the heat and allow cool

Place the rice mixture onto a serving plate or bowl. Top with parsnips, sprinkle with raisins, coriander leaves and dollops of yoghurt