Name: Rice salad with roasted vegies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 500ml (2 cups) boiling water; 250g (1 1/4 cups) long-grain brown rice; Large pinch salt; 250g piece butternut pumpkin, unpeeled, cut into bite-sized pieces; 200g orange sweet potato (kumara), peeled, cut into bite-sized pieces; 80ml (1/3 cup) extra virgin olive oil; Salt & ground black pepper, to taste; 60g (1/2 cup) walnut halves, roughly chopped; 40.00 ml balsamic vinegar; 23.40 gm wholegrain mustard; 4.00 gm brown sugar; 82.50 ml shredded fresh basil

Rice salad with roasted vegies

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Ingredients:

500ml (2 cups) boiling water
250g (1 1/4 cups) long-grain brown rice
Large pinch salt
250g piece butternut pumpkin, unpeeled, cut into bite-sized pieces
200g orange sweet potato (kumara), peeled, cut into bite-sized pieces
80ml (1/3 cup) extra virgin olive oil
Salt & ground black pepper, to taste
60g (1/2 cup) walnut halves, roughly chopped
40.00 ml balsamic vinegar
23.40 gm wholegrain mustard
4.00 gm brown sugar
82.50 ml shredded fresh basil

Instructions:

Preheat oven to 200°C for the perfect cooking temperature.
In a medium saucepan, bring water, rice, and salt to a boil over medium heat. Once boiling, lower the heat to medium-low, cover with a tight-fitting lid, and simmer for 40 minutes. Remove from heat and let it stand covered. (Refer to microwave tip 1 if needed.)
In a medium roasting pan, combine the pumpkin and sweet potato with 2 tablespoons of oil, ensuring all vegetables are coated. Season with salt and pepper, then roast in a preheated oven for 30 minutes or until tender, turning occasionally.
In a small saucepan over low heat, combine walnuts and 1 teaspoon of oil. Cook for 7-10 minutes, tossing frequently until lightly toasted. Keep an eye on the walnuts to prevent burning. In a separate jug, whisk together remaining oil, vinegar, mustard, sugar, salt, and pepper. Pour the mixture over the walnuts and heat on low, stirring until warmed through.
Fluff the rice grains with a fork and place them in a large bowl. Season with salt and pepper, then add the roasted vegetables and toss lightly to mix. Add the walnut mixture and basil, gently combine, and serve promptly.

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