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Brown rice salad

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Ilhaam

Community member

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

Ingredients

2Servings
31⅔ g
brown rice
tsp
ground cumin
tsp
ground coriander
tsp
ground cinnamon
tsp
salt
tsp
black peppercorn
head
butternut squash
20⅞ g
mixed nuts
canned chickpea
canned kidney bean
20⅞ g
sprouts
red bell pepper
2
cherry tomatoes
fennel
shallot
slice
feta cheese
5 g
baby spinach
tbsp
olive oil
83⅓ ml
water
tsp
ground cumin
16⅔ g
mixed dried fruits

Utensils

pot, roasting pan, bowl

  • Step 1/ 9

    • 31⅔ g brown rice
    • tsp ground cumin
    • tsp ground coriander
    • tsp ground cinnamon
    • pot

    Roast spices with rice in a dry pot

  • Step 2/ 9

    • tsp salt
    • tsp black peppercorn
    • 83⅓ ml water

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

  • Step 3/ 9

    • head butternut squash
    • 20⅞ g mixed nuts
    • tbsp olive oil
    • 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

    • 20⅞ g sprouts
    • red bell pepper
    • 2 cherry tomatoes
    • fennel
    • shallot
    • 5 g baby spinach
    • 16⅔ 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

    • slice feta cheese

    Sprinkle with feta cheese

  • Step 9/ 9

    Season to taste with pepper, salt and olive oil

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