Roasted Butternut and Spinach Brown Rice Salad
An easy brown rice salad with roasted butternut, sauteed onion and celery, mixed with chopped spinach and fresh parsley.
Roasted Butternut and Spinach Brown Rice Salad An easy brown rice salad with roasted butternut, sauteed onion and celery, mixed with chopped spinach and fresh parsley. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 40min |
|
|
Ingredients
- 1small butternutpeeled and cubed
- 15ml olive oil
- salt and black pepper
- 4tablespoons butteror coconut oil for vegan version
- 1 onionfinely chopped
- 2stalks celeryfinely chopped
- 1teaspoon crushed garlic
- 2 bird eye chilifinely chopped
- 1cup chopped spinach
- 2cups cooked Tastic Natures Brown Rice with Sun dried Tomato
- handful chopped parsley
Instructions
- Arrange the chopped butternut in an oven safe roasting dish and drizzle with olive oil.
- Season and roast in the oven for about 40 minutes at 180 degrees Celsius until soft.
- Heat the butter or coconut oil in a small saucepan and saute the onion, celery, garlic and chili for a few minutes until onion is translucent. Set aside.
- When the butternut is done, transfer it to a large mixing bowl together with the sautéed ingredients.
- Add the chopped spinach and mix through. Add the cooked rice and mix.
- Finish off with parsley and seasoning to taste. Serve hot or cold.