Brown rice with kumara, almond and marinated feta salad

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Brown rice
Couple
1 packet
Family
1 packet
Kumara
Couple
All
Family
All
Carrot
Couple
1
Family
2
Beetroot
Couple
.5
Family
1
Sultanas and almonds
Couple
1 packet
Family
1 packet
Sweet chili viniagrette
Couple
1 pottle
Family
1 pottle
Angel Foods marinated feta
Couple
1 pottle
Family
1 pottle
Mint
Couple
All
Family
All

The feta is from Angel Foods. We marinated it in lemon juice with a little oregano.

Instructions

1

Bring a medium pot of salted water to boil and cook the rice for 20 minutes, until tender. Once cooked, strain and set aside.

2

Preheat the oven to 180 degrees Celsius.

3

Dice the kumara into 2 cm cubes, and toss with a little oil, then season with salt and pepper. Roast for 20 to 25 minutes, until soft and golden.

4

While the kumara are cooking, peel and grate the carrot and beetroot.

Separate the almonds from the sultanas and roughly chop.

5

Remove the kumara from the oven, and while it’s still hot, toss with about a third of the dressing.

6

Combine everything, including the feta (without the oil), almonds and sultanas in a bowl with a pinch of salt. Toss well.

Serve with ripped mint over the top.



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