Brown rice salad

Too few ratings

Ilhaam

Community Member

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
190 g brown rice
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp salt
½ tsp black peppercorn
½ head butternut squash
125 g mixed nuts
canned chickpea
canned kidney bean
125 g sprouts
½ red bell pepper
12 cherry tomatoes
fennel
shallot
1 slice feta cheese
30 g baby spinach
2 tbsp olive oil
500 ml water
1 tsp ground cumin
100 g mixed dried fruits
Metric
Imperial

Utensils

  • pot
  • roasting pan
  • bowl
  • Step 1/9

    • 190 g brown rice
    • 2 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp ground cinnamon
    • pot

    Roast spices with rice in a dry pot

  • Step 2/9

    • ½ tsp salt
    • ½ tsp black peppercorn
    • 500 ml water

    Add salt, pepper and water to rice. Cook for 30 minutes until soft.

  • Step 3/9

    • ½ head butternut squash
    • 125 g mixed nuts
    • 2 tbsp olive oil
    • 1 tsp ground cumin
    • roasting pan

    Cut butternut in bite size cubes. Place on roasting pan and cover with olive oil and cumin. Roast for 25 minutes at 180C. Add nuts and roast for a further 5 minutes.

  • Step 4/9

    • bowl

    Rinse cooked rice and place in large serving bowl.

  • Step 5/9

    Add roasted butternut and nuts to rice

  • Step 6/9

    • 125 g sprouts
    • ½ red bell pepper
    • 12 cherry tomatoes
    • fennel
    • shallot
    • 30 g baby spinach
    • 100 g mixed dried fruits

    Slice dried fruit and add to rice together with diced salad greens

  • Step 7/9

    • canned chickpea
    • canned kidney bean

    Add drained beans

  • Step 8/9

    • 1 slice feta cheese

    Sprinkle with feta cheese

  • Step 9/9

    Season to taste with pepper, salt and olive oil