15 July 2009

Recipe: ROAST BUTTERNUT, BILTONG AND BROWN-RICE SALAD

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ROAST BUTTERNUT, BILTONG AND BROWN-RICE SALAD

You can also ditch the rice if you prefer and toss in a handful of lettuce to serve as a starter.

1 cups (330ml) brown rice Serves 4
1 packet (500g) chopped butternut
3 Tbsp (45ml) olive oil
Salt and milled pepper
½ cup (125ml) finely sliced biltong
3 Tbsp (45ml) Pick n Pay onion roasted seeds
1 cup (250ml) cucumber, shaved into chunks or ribbons
2 Tbsp (30ml) parsley or mint, chopped

Preheat oven to180°C.
Cook brown rice according to packet instructions.
Drain and set aside.
Toss butternut, olive oil and seasoning into a roasting pan.
Roast until cooked through and slightly charred.
Stir through rice, butternut, biltong, onion roasted seeds, cucumber and herbs.
Serve tossed with your favourite vinaigrette dressing or honey mustard.


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