Get a load of this, Chef! A delicious, loaded mixed rice dish, featuring oven-roasted peppers, butternut, fresh greens, spring onion, and toasted cashews, all coated in a sweet pomegranate dressing. Finish with a squeeze of fresh lemon juice.
Roast Butternut & Mixed Rice Salad
Roast Butternut & Mixed Rice Salad
with toasted cashew nuts & a pomegranate dressing
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Butternut
- Cashew Nuts
- Green Bell Pepper
- Green Bell Peppers
- Green Leaves
- Lemon
- Lemons
- Mixed Rice
- NOMU Provençal Rub
- Pomegranate Dressing
- Red Bell Pepper
- Red Bell Peppers
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
READY THE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
DRESSED PEPPERS
Coat the red & green pepper pieces in oil, the remaining NOMU rub, and seasoning. When the butternut has 10 minutes to go, add the dressed peppers and roast for the remaining time.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THINGS UP
In a small bowl, mix together the pomegranate dressing and a sweetener. In a salad bowl, combine the cooked rice, the roasted butternut and pepper pieces, the rinsed leaves, and ½ the sliced spring onion. Mix through the sweetened pomegranate dressing, a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning.
YUM FOR THE TUM!
Bowl up the roasted butternut & mixed rice salad. Garnish with the toasted nuts and the remaining spring onion. Serve any remaining lemon wedges on the side.
Butternut - 250g
NOMU Provençal Rub - 15ml
Mixed Rice - 100ml
Green Bell Pepper - 1
Red Bell Pepper - 1
Cashew Nuts - 15g
Pomegranate Dressing - 40ml
Green Leaves - 20g
Spring Onion - 1
Lemon - 1
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
READY THE RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
DRESSED PEPPERS
Coat the red & green pepper pieces in oil, the remaining NOMU rub, and seasoning. When the butternut has 10 minutes to go, add the dressed peppers and roast for the remaining time.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THINGS UP
In a small bowl, mix together the pomegranate dressing and a sweetener. In a salad bowl, combine the cooked rice, the roasted butternut and pepper pieces, the rinsed leaves, and ½ the sliced spring onion. Mix through the sweetened pomegranate dressing, a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning.
YUM FOR THE TUM!
Bowl up the roasted butternut & mixed rice salad. Garnish with the toasted nuts and the remaining spring onion. Serve any remaining lemon wedges on the side.
Butternut - 500g
NOMU Provençal Rub - 30ml
Mixed Rice - 200ml
Green Bell Pepper - 1
Red Bell Pepper - 1
Cashew Nuts - 30g
Pomegranate Dressing - 80ml
Green Leaves - 40g
Spring Onion - 1
Lemon - 1
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
READY THE RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
DRESSED PEPPERS
Coat the red & green pepper pieces in oil, the remaining NOMU rub, and seasoning. When the butternut has 10 minutes to go, add the dressed peppers and roast for the remaining time.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THINGS UP
In a small bowl, mix together the pomegranate dressing and a sweetener. In a salad bowl, combine the cooked rice, the roasted butternut and pepper pieces, the rinsed leaves, and ½ the sliced spring onion. Mix through the sweetened pomegranate dressing, a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning.
YUM FOR THE TUM!
Bowl up the roasted butternut & mixed rice salad. Garnish with the toasted nuts and the remaining spring onion. Serve any remaining lemon wedges on the side.
Butternut - 750g
NOMU Provençal Rub - 45ml
Mixed Rice - 300ml
Green Bell Peppers - 2
Red Bell Peppers - 2
Cashew Nuts - 45g
Pomegranate Dressing - 120ml
Green Leaves - 60g
Spring Onions - 2
Lemons - 2
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
READY THE RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
DRESSED PEPPERS
Coat the red & green pepper pieces in oil, the remaining NOMU rub, and seasoning. When the butternut has 10 minutes to go, add the dressed peppers and roast for the remaining time.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THINGS UP
In a small bowl, mix together the pomegranate dressing and a sweetener. In a salad bowl, combine the cooked rice, the roasted butternut and pepper pieces, the rinsed leaves, and ½ the sliced spring onion. Mix through the sweetened pomegranate dressing, a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning.
YUM FOR THE TUM!
Bowl up the roasted butternut & mixed rice salad. Garnish with the toasted nuts and the remaining spring onion. Serve any remaining lemon wedges on the side.
Butternut - 1kg
NOMU Provençal Rub - 60ml
Mixed Rice - 400ml
Green Bell Peppers - 2
Red Bell Peppers - 2
Cashew Nuts - 60g
Pomegranate Dressing - 160ml
Green Leaves - 80g
Spring Onions - 2
Lemons - 2
Woolies Products in this dish
