Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, moroccan rice salad (vegan and gluten free). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Moroccan rice salad (vegan and gluten free). I had to change my diet a few years back for medical reasons, this is one of my go to salads for a summer main or a side for BBQ's. Can substitute rice for couscous or another grain, I use rice because I'm gluten free, meat or fish can. The rice and chickpea salad is hands down one of my favourite rice chickpea salad.
Moroccan rice salad (vegan and gluten free) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Moroccan rice salad (vegan and gluten free) is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Moroccan rice salad (vegan and gluten free):
- Take 2 tbsp rapeseed or olive oil
- Get 2 garlic cloves finely grated
- Get 1 medium sweet potato, peeled and small diced
- Take 1 small butternut squash, peeled and small diced
- Prepare 200 g cooked chickpeas
- Prepare 1 medium red onion sliced
- Make ready 50 g dried apricots chopped
- Get 3 cm ginger peeled grated
- Take 2 tbsp fresh orange juice
- Get 250 g basmati rice cooked
- Get Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger
- Make ready Chopped fresh herbs to taste, mint, coriander and parsley
- Make ready Handful chopped walnuts or nut of choice
- Make ready Pomegranate seeds
Toss to combine, adding just enough oil to moisten rice. Serve salad warm or at room temperature. Cumin Roasted Pumpkin and Brown Rice Moroccan Salad Filling, healthy comfort food perfect for autumn evenings.
Steps to make Moroccan rice salad (vegan and gluten free):
- Add sweet potato, butternut squash and onion to a shallow baking tray. Add grated ginger and grated garlic to the tray, then sprinkle over the spices and add the oil, mix and make sure everything is evenly covered. Cover tray with foil and place in the oven, after 20min uncover tray and roast for a further 10-15 min until cooked and slightly caramelised.
- Soak the dried apricots in the orange juice until soft, chop the herbs and walnuts, set aside.
- When butternut mix is cold, carefully fold through the chickpeas, apricots, 1/3rd of the herbs and a handful of the rice. Add to a large serving dish, surround the salad with the remaining rice, then sprinkle over the walnuts, remaining herbs and the pomegranate seeds
Cumin Roasted Pumpkin and Brown Rice Moroccan Salad Filling, healthy comfort food perfect for autumn evenings. Chunks of sweet pumpkin roasted in cumin pair with a pilaf of brown rice studded with plump dried apricots and toasted cashews highlighted with fresh, peppery rocket and a spicy lime and. However, for those who like mild meals with lots of flavor, this Moroccan rice salad is your fix. I served my Moroccan rice salad with Peri Peri Prawns, a marrying of Northern and Southern African food in one plate, and this marriage was absolutely delicious.
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