Mixed Rice Salad
Mixed Rice Salad
Ingredients (serves 8 as a side dish)
- 300g of rice – use any combo you like. I did 150g of red and 150g of black
- 2 butternut squashes cut into bite size pieces (I leave the skin on as its better for you, is
easier to prepare and all our vegetables are organic. Just wash it thoroughly) - Olive oil
- 4 peppers – of any colours you like – I used a mix of red and green, deseeded and sliced into
bite size pieces - 3 small cucumbers, halved lengthways and sliced into half moons
- ½ red onion very thinly sliced
- Parsley, roughly chopped
- Seasoning
- 2 tbsp apple cider vinegar
- Juice of 1 lemon (you could also add lemon zest)
Method
Cook the rice at double the quantity of water to rice (I measure this out in cups) with a pinch of salt
in the water. Always cook it using cold water and heat it up. Once boiling reduce the temperature
to low and continue to cook until the water is pretty much evaporated. Then turn off and cover with
a lid for at least 5 minutes. This steam at the end makes it fluffy. Then set aside and allow it to cool
to room temperature.
Whilst the rice is cooking roast the butternut squash in the oven with some olive oil, salt and pepper
at 200 C until it’s cooked through and burning a little on the edges – somewhere around 30-50
minutes depending on your oven and squash.
Whisk 4 tbsp olive oil with the vinegar and lemon juice (add the zest if using) and some seasoning.
Add the peppers, onion and cucumber to the rice and mix well. Add in the butternut squash when
cooked and cooled a little. Stir through the chopped parsley and then finish by adding the dressing
over the top and mixing well to combine.
This can be done ahead of time and kept in the fridge for several hours, and can be enjoyed for a few
days.
in the water. Always cook it using cold water and heat it up. Once boiling reduce the temperature
to low and continue to cook until the water is pretty much evaporated. Then turn off and cover with
a lid for at least 5 minutes. This steam at the end makes it fluffy. Then set aside and allow it to cool
to room temperature.
Whilst the rice is cooking roast the butternut squash in the oven with some olive oil, salt and pepper
at 200 C until it’s cooked through and burning a little on the edges – somewhere around 30-50
minutes depending on your oven and squash.
Whisk 4 tbsp olive oil with the vinegar and lemon juice (add the zest if using) and some seasoning.
Add the peppers, onion and cucumber to the rice and mix well. Add in the butternut squash when
cooked and cooled a little. Stir through the chopped parsley and then finish by adding the dressing
over the top and mixing well to combine.
This can be done ahead of time and kept in the fridge for several hours, and can be enjoyed for a few
days.
Note from our chef Ruth
This was another favourite with guests at Yoga Sutra Shala. It’s pretty simple and it has a nice mix of
the nuttiness of the rice and the sweetness of butternut squash.
I used a mixture of black and red rice but really you can use any rice you like – go wild in the rice
aisle of the supermarket.
Here we always soak our grains to remove toxins, to make them easier to cook, and easier to digest.
If you are, the rice is worth soaking overnight if possible, but around 4-6 hours will do if you can’t.
the nuttiness of the rice and the sweetness of butternut squash.
I used a mixture of black and red rice but really you can use any rice you like – go wild in the rice
aisle of the supermarket.
Here we always soak our grains to remove toxins, to make them easier to cook, and easier to digest.
If you are, the rice is worth soaking overnight if possible, but around 4-6 hours will do if you can’t.
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