Packed with yummy goodies from the garden, this colourful salad makes brown rice look and taste delicious! The additional dressing gives this dish a fresh flavour punch.
Ingredients
- 2.5 cup (500g) brown rice
- 1 cup or a small head of broccoli
- 2 carrots, peeled, chopped chunky
- 1 large orange kumara, chopped chunky
- 700g crown pumpkin, chopped chunky
- 1 red onion, peeled, chopped chunky
- Zest and juice of 1 lemon
- 1 tbsp fennel seeds
- 2 tbsp soft brown sugar
- 2 tbsp olive oil
- 1 tsp salt
- 125g feta cheese (optional)
- 1 cup (40g) fresh parsley leaves, roughly chopped
- Small bunch silverbeet, finely chopped
- Salt and freshly ground black pepper
Dressing ingredients
- 4 tbsp apple cider vinegar
- 2 tsp soft brown sugar
- 2 tsp wholegrain mustard
- 8 tbsp olive oil
- ¼ tsp salt freshly ground black pepper
- Preheat the oven to 180°C.
- Line a large roasting tray.
- Cook the brown rice according to the instructions on the packet.
- Into the large roasting tray, place the carrots, kumara, pumpkin, kohlrabi and red onion.
- Cook broccoli in a small sauce pot in salted water until soft. Drain and allow to cool.
- In a small bowl add the lemon zest and juice, fennel seeds, brown sugar, olive oil and salt. Mix well.
- Pour over the vegetables and toss to coat.
- Bake for 30 minutes. Remove from the oven and allow to cool.
- To prepare the dressing: place all the ingredients into a jar with a tight fitting lid and shake well.
- Into a large mixing bowl place the roasted vegetables add the rice, feta, parsley and silverbeet.
- Drizzle over the dressing, gently toss to mix through.
- Season to taste with salt and pepper and transfer to a serving dish.
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