steps to prepare award winning Wild rice and spiced roast veg salad

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Wild rice and spiced roast veg salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wild rice and spiced roast veg salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Wild rice and spiced roast veg salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 150g wild rice, rinsed
  • 3 cups (750ml) water
  • 1kg half butternut pumpkin, peeled, cut into 3cm pieces
  • 2 red capsicums, cut into 3cm pieces
  • 1 large red onion, halved, cut into wedges
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons orange juice
  • 1 1/2 teaspoon ground sumac
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried chilli flakes
  • 150g fresh dates, pitted, quartered
  • 1/2 cup fresh mint leaves, firmly packed, chopped
  • 1/2 cup fresh coriander leaves, firmly packed, chopped
  • 2 tablespoons pine nuts, toasted
  • Fresh mint, extra, to serve
  • Fresh coriander sprigs, extra, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Bring the rice and water to the boil in a saucepan over medium-high heat. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until grains open and are tender. Rinse under cold water. Drain. Spread over a tray lined with paper towel to dry.
  • Step 2
    Meanwhile, place the pumpkin on 1 prepared tray and the capsicum and onion on 1 tray. Drizzle both trays with oil and orange juice. Combine sumac, cinnamon, ginger and chilli flakes in a bowl. Sprinkle over vegies. Season well. Toss to combine. Roast, stirring halfway, for 35 minutes or until vegies are golden and tender.
  • Step 3
    For the dressing whisk, all ingredients together in a small bowl. Season. Set aside.
  • Step 4
    Combine the rice, roast vegies, dates, mint and coriander in a bowl. Gently toss to combine. Divide among plates. Drizzle with dressing. Sprinkle with pine nuts and extra herbs.

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