eCook Meal
Roast Butternut & Mixed Rice Salad
with toasted cashew nuts & a pomegranate dressing
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.
Serving guide
Choose your portion size.
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.
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.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R67.05
for 4 servings · R16.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Green Bell Peppers
- Mixed Rice
- Pomegranate Dressing
- Red Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Roast Butternut & Mixed Rice Salad?
The preparation time for Roast Butternut & Mixed Rice Salad with toasted cashew nuts & a pomegranate dressing is between 25 and 40 minutes.
What is the total time required to make Roast Butternut & Mixed Rice Salad with toasted cashew nuts & a pomegranate dressing?
The total time required to make Roast Butternut & Mixed Rice Salad with toasted cashew nuts & a pomegranate dressing is between 45 and 60 minutes.
How many servings does Roast Butternut & Mixed Rice Salad provide?
4 servings
What are the main ingredients in Roast Butternut & Mixed Rice Salad?
Butternut, Cashew Nut, Green Bell Pepper, Green Leaves, Lemon, Mixed Rice, NOMU Provençal Rub, Pomegranate Dressing, Red Bell Pepper, Spring Onion
What is the nutritional information of Roast Butternut & Mixed Rice Salad?
Calories: 686, Carbs: 132 grams, Fat: grams, Protein: 22.7 grams, Sugar: 25.1 grams, Salt: 767 grams
How do I prepare Roast Butternut & Mixed Rice Salad?
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). 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. 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. 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.
What should be prepared from my kitchen to make Roast Butternut & Mixed Rice Salad?
Butternut, Cashew Nut, Green Bell Pepper, Green Leaves, Lemon, Mixed Rice, NOMU Provençal Rub, Pomegranate Dressing, Red Bell Pepper, Spring Onion
How many calories does Roast Butternut & Mixed Rice Salad have?
686 calories
How much fat content does Roast Butternut & Mixed Rice Salad have?
grams