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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Brown rice and lentil salad with pine nuts and pomegranate

Brown rice and lentil salad with pine nuts and pomegranate

Servings: 4

Ingredients

3 cups cooked brown rice
1 cup cooked lentils (or wild rice)
1 pomegranate
50g pine nuts, toasted
2 big handfuls Italian parsley

Marinated sundried tomatoes:
60ml (4 tbsp) NOMU Extra Virgin Olive Oil
2 shallots, finely diced
1 clove garlic, finely chopped
3 tbsp white balsamic vinegar
½ tsp NOMU One for All Grinder
4 tsp sugar
½ cup sundried tomatoes, sliced

Directions

To make the marinated sundried tomatoes, sweat the shallots and garlic in a little olive oil, taking care not to colour them. Once they become translucent, add the white balsamic vinegar, One for All Grinder and sugar. Stir to dissolve the sugar. While the dressing is still hot add your sundried tomatoes and leave for 1 hour to soften in the warm dressing.

In a large bowl, combine the rice and lentils. Add the sundried tomatoes and remaining marinade and toss well to coat. Cut the pomegranate open and remove the pomegranate jewels, avoiding the white ‘pith’. Add these to the rice and lentil mixture, followed by the toasted pine nuts and roughly chopped Italian Parsley.

Tip: This salad is delicious on its own, or served with grilled chicken or fresh fish straight off the coals.

Ingredients

3 cups cooked brown rice
1 cup cooked lentils (or wild rice)
1 pomegranate
50g pine nuts, toasted
2 big handfuls Italian parsley

Marinated sundried tomatoes:
60ml (4 tbsp) NOMU Extra Virgin Olive Oil
2 shallots, finely diced
1 clove garlic, finely chopped
3 tbsp white balsamic vinegar
½ tsp NOMU One for All Grinder
4 tsp sugar
½ cup sundried tomatoes, sliced

Directions

To make the marinated sundried tomatoes, sweat the shallots and garlic in a little olive oil, taking care not to colour them. Once they become translucent, add the white balsamic vinegar, One for All Grinder and sugar. Stir to dissolve the sugar. While the dressing is still hot add your sundried tomatoes and leave for 1 hour to soften in the warm dressing.

In a large bowl, combine the rice and lentils. Add the sundried tomatoes and remaining marinade and toss well to coat. Cut the pomegranate open and remove the pomegranate jewels, avoiding the white ‘pith’. Add these to the rice and lentil mixture, followed by the toasted pine nuts and roughly chopped Italian Parsley.

Tip: This salad is delicious on its own, or served with grilled chicken or fresh fish straight off the coals.

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