Part 8/11:
The third recipe highlights coconut-flavored brown rice infused with light coconut milk and optional cardamom pods, lending a warm, aromatic character. After soaking overnight, the rice is cooked until tender, then fluffed and set aside.
Roasted Vegetables and Lentils
A medley of vegetables—broccoli, red onion, and parsnips—is roasted along with cooked brown lentils seasoned with cumin, garlic powder, onion powder, cayenne, and black pepper. The roasting process caramelizes the vegetables and intensifies their flavors.