Rice salad with roasted vegetables

Rice salad with roasted vegetables

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Rice salad with roasted vegetables

Try having your rice or couscous in a different way, in a salad with roast vegetables. This dish is easy and quick to prepare.

  • Recipe serves:6
  • Prep Time10 Minutes
  • Cook Time45 Minutes

Ingredients

  • Roasting vegetables
  • 1 red onion, cut in wedges
  • Oil
  • 1 clove garlic, chopped
  • KNORR chicken cubes, crumbled
  • Cooked basmati rice
  • Peri peri spice
  • Fresh thyme, chopped
  • Paprika
  • Cherry tomatoes
  • Finely chopped spinach
  • Coarse black pepper
  • Pecan nuts, dry roasted

Preparation Method

  • Fry the onion and garlic in the oil until lightly browned, then add the roasting vegetables, crumbled KNORR cubes, peri peri spice, thyme, black pepper and paprika
  • Roast until the vegetables are done, and then stir in the chopped spinach, then the cooked basmati rice
  • In another pan, dry roast the pecan nuts
  • In a large bowl, mix the roasted vegetables, the halved cherry tomatoes and the toasted pecans
  • Serve as a salad
  • COUS COUS can be used instead of rice
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