Brown rice spiced salad with roasted sweet potatoes and pickled shallots
An absolutely delicious brown rice salad with roasted sweet potato and pickled shallots
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Servings: 6 people
Calories: 908kcal
Cost: 20
Equipment
- 1 Baking tray
- 1 Small saucepan
- 1 Cutting board
Ingredients
- 4 cups of cooked brown rice
- 2 kg sweet potatoes peeled and diced
- 3 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon paprika
- Sea Salt
- Freshly cracked black pepper
- 1 cup parsley leaves washed, dried and chopped
- ½ cup mint finely sliced
- 200 g feta crumbled
- 1 cup nuts eg. pecans or almonds or walnuts or a mix of both
- 2 tablespoons honey
Pickled shallots
- 80 ml red wine vinegar
- 2 tablespoons caster sugar
- 1 tablespoon of salt
- 4-5 shallots thinly sliced
Dressing
- 6 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon lemon juice
- Salt
- Pepper
Instructions
- Cook your rice in the rice cooker or your preferred method. Allow it to cool.
- Preheat the oven to 200o C. Line a baking tray with baking paper. Place sweet potato pieces on the tray, sprinkle with the spices salt and pepper, drizzle with oil and roast until golden and softened. Remove from oven and cool.
- To make the honeyed nuts sprinkle walnuts on a tray lined with baking paper. Drizzle with honey and bake in oven on 200oC for approximately 10 minutes.
- To make the pickled shallots, combine the vinegar, sugar and salt with 250 ml water in a saucepan. Bring to a boil and then leave to simmer for 4 minutes. Remove from the heat. Allow to sit and cool in this liquid until serving. The liquid will be drained when time to serve.
- To make the dressing place all ingredients in a jar and shake to combine.
- To assemble the salad add parsley and mint, rice and sweet potato and dressing in a cooks bowl and toss. Add half of the feta and half of the walnuts. Then present the salad in your serving bowl or platter. Top with the remaining crumbled feta and the walnuts as well as finishing with the drained pickled shallots and dress with the dressing.
Nutrition
Calories: 908kcal | Carbohydrates: 119g | Protein: 19g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 1739mg | Potassium: 1592mg | Fiber: 17g | Sugar: 27g | Vitamin A: 48481IU | Vitamin C: 30mg | Calcium: 380mg | Iron: 5mg