Roast Butternut, Biltong and Brown Rice Salad

Name: Roast Butternut, Biltong and Brown Rice Salad
Prep time: 45 min
Cook time: 6 h
Total time: 6 h 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

Prep45 min

Cook360 min

Total405 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

10 minutes

Cook brown rice according to packet instructions

25 minutes

Drain and set aside

2 minutes

Toss butternut, olive oil and seasoning into a roasting pan

3 minutes

Roast butternut until cooked through and slightly charred

30 minutes

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

3 minutes

Serve tossed with your favourite vinaigrette or honey mustard dressing

2 minutes

Roast Butternut, Biltong and Brown Rice Salad

Ingredients

Method

What Makes This Variant Distinct

Cuisines