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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Salad

Roast Butternut, Biltong and Brown Rice Salad

Serves 2 · 45 minutes

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 ⅓ cups uncooked brown rice
  • 1 small butternut squash, peeled and chopped
  • 3 tbsp olive oil
  • Salt
  • Ground pepper
  • ½ cup finely sliced biltong
  • 3 tbsp onion roasted seeds (or plain roasted seeds)
  • 1 cup cubed or ribboned cucumber
  • 2 tbsp fresh chopped parsley or mint
  • 100 g feta cheese (optional)

Method

  1. Preheat oven to 180°C
  2. Cook brown rice according to packet instructions.
  3. Drain and set aside.
  4. Toss butternut, olive oil and seasoning into a roasting pan.
  5. Roast butternut until cooked through and slightly charred.
  6. Stir through rice, butternut, bilton, roasted seeds, cucumber, feta and herbs.
  7. Serve tossed with your favourite vinaigrette, or honey mustard dressing.