Name: Wild rice and spiced roast veg salad
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1
Ingredients: 150g wild rice, rinsed; 750ml water; 1kg half butternut pumpkin, peeled, cut into 3cm pieces; 2 red capsicums, cut into 3cm pieces; 1 large red onion, halved, cut into wedges; 36.40 gm extra virgin olive oil; 42.00 gm orange juice; 1 1/2 tsp ground sumac; 1.25 gm ground cinnamon; 1.25 gm ground ginger; 1/2 tsp dried chilli flakes; 150g fresh dates, pitted, quartered; 125.00 ml fresh mint leaves, firmly packed, chopped; 125.00 ml fresh coriander leaves, firmly packed, chopped; 40.00 ml pine nuts, toasted; Fresh mint, extra, to serve; Fresh coriander sprigs, extra, to serve; 70g (1/4 cup) Greek yoghurt; 3-21.20 gm orange juice; 1/2 garlic clove, crushed; 1/4 tsp orange rind, finely grated

Wild rice and spiced roast veg salad

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Prep Time:
5 minutes

Cook Time:
45 minutes

Total Time:
50 minutes

Chewy wild rice pairs perfectly with roasted veggies and aromatic spices in this vibrant salad.

Ingredients:

150g wild rice, rinsed
750ml water
1kg half butternut pumpkin, peeled, cut into 3cm pieces
2 red capsicums, cut into 3cm pieces
1 large red onion, halved, cut into wedges
36.40 gm extra virgin olive oil
42.00 gm orange juice
1 1/2 tsp ground sumac
1.25 gm ground ginger
150g fresh dates, pitted, quartered
125.00 ml fresh mint leaves, firmly packed, chopped
125.00 ml fresh coriander leaves, firmly packed, chopped
40.00 ml pine nuts, toasted
Fresh mint, extra, to serve
Fresh coriander sprigs, extra, to serve
70g (1/4 cup) Greek yoghurt
3-21.20 gm orange juice
1/2 garlic clove, crushed
1/4 tsp orange rind, finely grated

Instructions:

1. Preheat your oven to 200C/180C fan forced and line 2 baking trays with baking paper. 2. In a saucepan over medium-high heat, bring the rice and water to a boil. 3. Reduce the heat to low, cover, and cook for 45 minutes or until the grains open and become tender, stirring occasionally. 4. Rinse the cooked rice under cold water, drain it, and spread it on a tray lined with paper towels to dry.
Place the pumpkin on one tray and the capsicum and onion on another tray, ensuring they are prepared. Drizzle both trays with oil and orange juice. In a bowl, combine sumac, cinnamon, ginger, and chili flakes, then sprinkle over the vegetables. Season generously, toss to combine, and roast for 35 minutes or until the vegetables are golden and tender, remembering to stir halfway through.
In a small bowl, combine all dressing ingredients, whisk until smooth, season to taste, and set aside.
Mix together the rice, roasted vegetables, dates, mint, and coriander in a bowl, gently tossing to combine. Serve on plates, drizzle with dressing, and sprinkle with pine nuts and extra herbs.

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