Roasted vegetable salad and spiced zesty brown rice Recipe

Roasted vegetable salad with spiced zesty brown rice

Cooking and preparation time: 30 minutes

Absorption method:
1. Rinse rice in cold water
2. Place 1 cup of rice in saucepan
3. Add 2 cups cold water, bring to the boil, stir gently
4. Reduce heat, simmer covered 25-30 minutes
5. Remove from heat, let stand 5-10 minutes


Spiced zesty brown rice

Ingredients:
1 1/2 cups brown rice
600 g pumpkin
3 red capsicums
1 can chick peas, drained
2 lemons (1 zested, 2 Juiced) reserve half juice for serving 
2 tablespoons olive oil (for roasting vegetables)
150 ml olive oil (to stir through rice)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/2 clove garlic; crushed
2 teaspoons chilli flakes
2 cups spinach
4 shallots; thinly sliced
12 cherry tomatoes, halved
A handful of coriander, mint; chopped
Salt, season to taste

Method:

1. Cook rice as per packet instructions
2. Preheat oven to 180 degrees C
Wash and prepare vegetables, dice to 2 cm
Roast for 20 minutes until tender but firm
3. Place cumin, coriander seeds in pan
Roast until fragrant
Transfer to mortar and pestle
Add crushed garlic and grind 
Add ground spice mix, chilli flakes, lemon juice and rest to rice
Stir through all remaining ingredients
Serve warm