• Adjust rack to top position and preheat oven to 425 degrees. • Heat a drizzle of oil in a small pot over medium-high heat. Add rice and half the turmeric (all for 4 servings). Cook, stirring, until fragrant, 20-30 seconds. • Stir in stock concentrate, 3/4 cup water (11/2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Halve, peel, and slice onion into 1/4-inchthick wedges. Zest and quarter lemon. Roughly chop hazelnuts. Roughly chop parsley. • Toss carrots and onion on a baking sheet with a drizzle of oil, 1/4 tsp sugar (1/2 tsp for 4 servings), a squeeze of lemon juice, salt, pepper, and as much lemon zest as you like. Roast on top rack until tender, 15-20 minutes.

• Meanwhile, pat tilapia* dry with paper towels; season generously all over with garlic powder, half the cumin (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium if fish starts to brown too quickly.

• Divide rice and roasted veggies between plates or shallow bowls in separate sections. Top rice with tilapia; sprinkle with hazelnuts and parsley. Serve with remaining lemon wedges on the side. Tilapia is fully cooked when internal temperature reaches 145°.