Perfect for a light lunch or serve as a side dish to your favourite main course. The spices and the orange make this rice salad fresh & aromatic.
Prep: 50min Cook: 30min Serves: 6 people
3/4 cup SunRice Brown Rice
3/5 cup lentils
2 Medium (about 400g each) sweet potato (kumara), peeled
4 tablespoons Extra virgin olive oil
1 Brown onion, finely chopped
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1/2 teaspoon Ground turmeric
1 Orange, rind finely grated, juiced
2 tablespoons Sunflower seeds, toasted
1/2 cup Chopped fresh herbs (like flat leaf parsley, basil & thyme)
200 grams Feta
1 teaspoon Extra virgin olive oil & crusty bread, to serve
- Preheat oven 200°C fan forced. Cut the sweet potato (kumara), into 2cm pieces, put into a large greased roasting pan. Drizzle over 2 tablespoons of the oil, season with salt and pepper, turn to coat. Roast 25-30 minutes until golden and tender.
- Meanwhile, cook brown rice and lentils toether following the rice packet directions. Use the absorption method. Spoon into a fine sieve, refresh in cold water, set aside in sieve to drain really well. Transfer to a large bowl.
- Heat the remaining oil in a large frying pan over medium. Add the onion and sauté 3-4 minutes until soft. Add the spices and cook 2-3 minutes until aromatic. Add the orange rind and juice, simmer 2 minutes. Pour over the rice and stir to combine. Spoon onto a platter.
- Add the sweet potato (kumara), sunflower seeds and herbs to the rice. Crumble over the feta, season with salt and pepper, stir gently to combine. Serve with crusty bread if desired. Serving suggestion: Serve with grilled fish, chicken or beef.