Flight Pantry

Hey everyone!

It’s Sunday already and the weekend is flying by — again. As usual, that means it’s time to tidy up the fridge, reduce food waste, and start the new week feeling organised and fresh.

If there’s one thing that gets me excited at first sight (and first bite), it’s a plate full of colour, texture, and flavour. This recipe was born from one of those “what do I do with these leftovers?” moments — a carrot here, a beetroot there, a lonely leek waiting to shine. And the result? A wholesome, nourishing, feel-good dinner that’s as easy to make as it is to enjoy.

Today I’m sharing this beautiful combination of roasted vegetables with wild rice, topped off with crunchy peanuts for that irresistible bite. It’s vegan, high in fibre, super satisfying, and ideal for a quick and tasty meal.

If you’re looking for a recipe that feeds both body and soul — with accessible ingredients and stress-free prep — this might just become your next go-to dish. Ready to fire up the oven?

Ingredients:

Serves 4

For the roasted vegetables:

• 250g carrots

• 250 g raw beetroot

• 1 leek

• 1 medium red onion

• 3 tbsp olive oil

• 1 tbsp soy sauce

• 1 tsp balsamic vinegar

• 1 tsp honey or agave syrup (optional)

• Salt and black pepper to taste

For the rice:

• 200 g wild rice (or a mix of wild and basmati rice)

• Salt to taste

• Water (follow packet instructions)

To finish:

• 40 g roasted unsalted peanuts

• Extra drizzle of olive oil or soy sauce (optional)

Preparation:

1. Preheat your oven to 200°C (fan).

2. Prepare the vegetables:

Peel the carrots and beetroot, and chop them into medium cubes. Wash the leek thoroughly and cut it into thick rings. Slice the red onion into half moons.

3. Season and roast:

Place all the chopped vegetables in a large bowl. Add the olive oil, soy sauce, balsamic vinegar, and honey/agave (if using). Toss well and spread onto a baking tray lined with parchment paper.

4. Roast in the oven for 30–35 minutes, stirring halfway through, until the veggies are tender and slightly caramelised on the edges.

5. Meanwhile, cook the rice according to the package instructions (usually 10–15 minutes).

6. Assemble the dish:

Spoon the rice into bowls or plates, top with the roasted vegetables, and sprinkle with roasted peanuts. Add an extra drizzle of olive oil or soy sauce, if desired. 

Enjoy!