RCI-MT.001.0032.001

Roast Butternut, Biltong and Brown Rice Salad

Name: Roast Butternut, Biltong and Brown Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups brown rice; 1 small butternut (peeled and chopped); 3 Tbsp olive oil; 1 unit Salt and milled pepper; 1/2 cup finely sliced biltong; 3 Tbsp onion roasted seeds (Or plain roasted seeds); 1 cup cucumber (cubed or shaved into ribbons); 2 Tbsp parsley or mint (chopped); 100 g feta cheese (Optional)

Roast Butternut, Biltong and Brown Rice Salad from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

brown rice
1 1/3 cups
butternut
peeled and chopped
1 small
olive oil
3 Tbsp
Salt and milled pepper
1 unit
finely sliced biltong
1/2 cup
onion roasted seeds (Or plain roasted seeds)
3 Tbsp
cucumber
cubed or shaved into ribbons
1 cup
parsley or mint
chopped
2 Tbsp
feta cheese (Optional)
100 g

Method

Pre-heat oven to 180C

Cook brown rice according to packet instructions

Drain and set aside

Toss butternut, olive oil and seasoning into a roasting pan

Roast butternut until cooked through and slightly charred

Stir through rice, butternut, bilton, roasted seeds, cucumber, feta and herbs

Serve tossed with your favourite vinaigrette or honey mustard dressing

Roast Butternut, Biltong and Brown Rice Salad

Ingredients

Method

What Makes This Variant Distinct