Rice Salad (4 portions)

barley salad

rice salad Ingredients:

1x cup brown and wild rice OR barley rice
1x large butternut, cubed (approximately 3 cups)
1x packet cherry tomatoes (250g)
1x packet white button mushrooms, sliced (250g)
2x tbsp. extra virgin olive oil
1x tbsp. cumin seeds
1x tsp. garlic flakes
1x tsp. salt
1x packet fresh coriander, stalks removed OR, 2x cups baby spinach leaves

Calories: 220 (per portion)


Preheat your oven to 180°C.

Cook rice according to packet instructions.

Cover a baking tray with tin foil.

Place your diced butternut (skin removed or not, it’s up to you) in a plastic bag together with the cherry tomatoes (whole), button mushrooms, olive oil, cumin seeds, garlic flakes and salt. Seal the bag and shake the ingredients together. Pour out onto the baking tray and roast in the oven for 30-40mins.

Mix the cooked rice together with your roasted vegetables, and then add the fresh coriander or raw spinach leaves (both if you prefer).

This dish can be eaten hot or cold.