Hi, I am Marie. Today, we’re going to prepare moroccan rice salad (vegan and gluten free) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moroccan rice salad (vegan and gluten free) Recipe
Moroccan rice salad (vegan and gluten free) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Moroccan rice salad (vegan and gluten free) is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook 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):
- Get 2 tbsp rapeseed or olive oil
- Prepare 2 garlic cloves finely grated
- Take 1 medium sweet potato, peeled and small diced
- Make ready 1 small butternut squash, peeled and small diced
- Prepare 200 g cooked chickpeas
- Take 1 medium red onion sliced
- Take 50 g dried apricots chopped
- Prepare 3 cm ginger peeled grated
- Make ready 2 tbsp fresh orange juice
- Take 250 g basmati rice cooked
- Make ready Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger
- Prepare Chopped fresh herbs to taste, mint, coriander and parsley
- Take Handful chopped walnuts or nut of choice
- Get Pomegranate seeds
Instructions 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
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