Recipe for Roasted Butternut and Brown Rice Salad – with a touch of spice

1 small butternut, peeled and chopped into small chunks
15 ml olive oil
salt and black pepper
4 tablespoons butter
1 small brown onion, finely chopped
2 stalks celery, finely chopped
1 teaspoons crushed garlic
2 birds eye chilli, finely chopped
1 cup chopped spinach – raw
2 cups cooked brown rice – Tastic Natures Brown Rice with Sun dried Tomato
a handful of chopped parsley

How to
Arrange the chopped butternut in an oven safe roasting dish and drizzle with olive oil.

Season and roast in the oven for about 40 minutes at 180 degrees Celsius until soft.

Heat the butter in a small saucepan and saute the onion, celery, garlic and chili for a few minutes until onion is translucent. Set aside.

When the butternut is done, transfer it to a large mixing bowl together with the sautéed ingredients.

Add the chopped spinach and mix through. Add the cooked rice and mix.

Finish off with parsley and seasoning to taste. Serve hot or cold.

Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.

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