BROWN RICE SALAD WITH BASIL PESTO
Ingredients
1 large red onion, sliced
3 large carrots, peeled and sliced on the diagonal (see Tips)
3 tbsp NOMU Extra Virgin Olive Oil
2 tsp NOMU Ground Cumin
1 tsp NOMU Spanish Smoked Sweet Paprika
½ tsp NOMU Ground Turmeric
1 cup brown rice
1/3 cup raisins
3 tbsp toasted pine nuts
Large handful of parsley leaves, roughly chopped
1-2 blocks feta, broken into large chunks
Basil pesto, to serve
Directions
Preheat the oven to 200°C.
Place the onion, carrots, Olive Oil, Ground Cumin, Smoked Paprika and Turmeric in a bowl and season to taste. Combine thoroughly and spread onto an oven tray. Roast until the veggies are softened and just starting to brown, then set aside to cool.
Cook the brown rice as per the packaging instructions. Drain and leave to cool slightly.
To assemble the salad, toss together the roasted veggies, cooked rice, raisins, pine nuts and parsley in a large bowl. Top with chunks of feta and a few more parsley leaves to garnish, and serve with our Easy Basil Pesto
Tip: Rainbow carrots add a fun pop of colour to this dish.
For a burst of freshness, add thin slices of raw onion to the salad instead of roasting them.
Ingredients
1 large red onion, sliced
3 large carrots, peeled and sliced on the diagonal (see Tips)
3 tbsp NOMU Extra Virgin Olive Oil
2 tsp NOMU Ground Cumin
1 tsp NOMU Spanish Smoked Sweet Paprika
½ tsp NOMU Ground Turmeric
1 cup brown rice
1/3 cup raisins
3 tbsp toasted pine nuts
Large handful of parsley leaves, roughly chopped
1-2 blocks feta, broken into large chunks
Basil pesto, to serve
Directions
Preheat the oven to 200°C.
Place the onion, carrots, Olive Oil, Ground Cumin, Smoked Paprika and Turmeric in a bowl and season to taste. Combine thoroughly and spread onto an oven tray. Roast until the veggies are softened and just starting to brown, then set aside to cool.
Cook the brown rice as per the packaging instructions. Drain and leave to cool slightly.
To assemble the salad, toss together the roasted veggies, cooked rice, raisins, pine nuts and parsley in a large bowl. Top with chunks of feta and a few more parsley leaves to garnish, and serve with our Easy Basil Pesto
Tip: Rainbow carrots add a fun pop of colour to this dish.
For a burst of freshness, add thin slices of raw onion to the salad instead of roasting them.
Ingredients
1 large red onion, sliced
3 large carrots, peeled and sliced on the diagonal (see Tips)
3 tbsp NOMU Extra Virgin Olive Oil
2 tsp NOMU Ground Cumin
1 tsp NOMU Spanish Smoked Sweet Paprika
½ tsp NOMU Ground Turmeric
1 cup brown rice
1/3 cup raisins
3 tbsp toasted pine nuts
Large handful of parsley leaves, roughly chopped
1-2 blocks feta, broken into large chunks
Basil pesto, to serve
Directions
Preheat the oven to 200°C.
Place the onion, carrots, Olive Oil, Ground Cumin, Smoked Paprika and Turmeric in a bowl and season to taste. Combine thoroughly and spread onto an oven tray. Roast until the veggies are softened and just starting to brown, then set aside to cool.
Cook the brown rice as per the packaging instructions. Drain and leave to cool slightly.
To assemble the salad, toss together the roasted veggies, cooked rice, raisins, pine nuts and parsley in a large bowl. Top with chunks of feta and a few more parsley leaves to garnish, and serve with our Easy Basil Pesto
Tip: Rainbow carrots add a fun pop of colour to this dish.
For a burst of freshness, add thin slices of raw onion to the salad instead of roasting them.
Ingredients
1 large red onion, sliced
3 large carrots, peeled and sliced on the diagonal (see Tips)
3 tbsp NOMU Extra Virgin Olive Oil
2 tsp NOMU Ground Cumin
1 tsp NOMU Spanish Smoked Sweet Paprika
½ tsp NOMU Ground Turmeric
1 cup brown rice
1/3 cup raisins
3 tbsp toasted pine nuts
Large handful of parsley leaves, roughly chopped
1-2 blocks feta, broken into large chunks
Basil pesto, to serve
Directions
Preheat the oven to 200°C.
Place the onion, carrots, Olive Oil, Ground Cumin, Smoked Paprika and Turmeric in a bowl and season to taste. Combine thoroughly and spread onto an oven tray. Roast until the veggies are softened and just starting to brown, then set aside to cool.
Cook the brown rice as per the packaging instructions. Drain and leave to cool slightly.
To assemble the salad, toss together the roasted veggies, cooked rice, raisins, pine nuts and parsley in a large bowl. Top with chunks of feta and a few more parsley leaves to garnish, and serve with our Easy Basil Pesto
Tip: Rainbow carrots add a fun pop of colour to this dish.
For a burst of freshness, add thin slices of raw onion to the salad instead of roasting them.
