Roast Butternut, Biltong and Brown Rice Salad
Preheat oven to 180°C Cook brown rice according to packet instructions. Drain and set aside. Toss butternut, olive oil and seasoning into a roasting pan. Roast butternut until…
- Prep
- 19 min
- Cook
- 1 hr 7 min
- Total
- 1 hr 26 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 180°C
Procedure
Cook brown rice according to packet instructions.
Procedure
Drain and set aside.
Procedure
Toss butternut, olive oil and seasoning into a roasting pan.
Procedure
Roast butternut until cooked through and slightly charred.
Procedure
Stir through rice, butternut, bilton, roasted seeds, cucumber, feta and herbs.
Procedure
Serve tossed with your favourite vinaigrette, or honey mustard dressing.
Notes, tips, and variations
Leave out the rice to make a good tortilla filling.
Photo: Cswreeve · CC BY 2.5 · https://creativecommons.org/licenses/by/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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