Name: Black rice salad with roasted tomatoes, kale and feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 350g small button mushrooms, wiped clean; 1 tsp balsamic vinegar; 240g small cherry tomatoes on the vine; 8.40 gm coconut oil; 2 garlic cloves, thinly sliced; 150g chopped kale leaves; 370g (2 cups) cooked black rice; 60g creamy feta; 20.00 ml pepitas, lightly toasted

Black rice salad with roasted tomatoes, kale and feta

0 Likes

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Vibrant black rice salad with roasted tomatoes and creamy feta, a flavorful and nutritious side dish.

Ingredients:

60g creamy feta
350g small button mushrooms, wiped clean
1 tsp balsamic vinegar
240g small cherry tomatoes on the vine
8.40 gm coconut oil
2 garlic cloves, thinly sliced
150g chopped kale leaves
370g (2 cups) cooked black rice
20.00 ml pepitas, lightly toasted

Instructions:

Preheat your oven to 180C/160C fan forced and grease a baking tray, then line it with baking paper. Arrange the mushrooms on the tray and lightly spray them with oil. Drizzle over the balsamic vinegar, season well, and bake for 20 minutes until golden and tender. In the last 10 minutes of cooking, add the tomatoes to the tray.
Heat coconut oil in a large non-stick frying pan until shimmering. Saute garlic for 30 seconds until fragrant. Stir in kale and rice, cooking for 3 minutes until kale is wilted and rice is warmed through.
Arrange the kale and rice on a serving platter, then add the roasted mushrooms and tomatoes on top. Sprinkle the feta and pepitas for extra flavor.

We use cookies

Similar Recipes

Black rice salad with pork and cashews

Chicken and black rice salad with coconut dressing

Black rice and papaya salad

Miso-glazed salmon with black rice salad

Black rice and edamame salad with crunchy wasabi almonds