Hello, I’m Laura. Today, we’re going to make moroccan rice salad (vegan and gluten free) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will 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 favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Moroccan rice salad (vegan and gluten free) is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to 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):
- Make ready 2 tbsp rapeseed or olive oil
- Take 2 garlic cloves finely grated
- Take 1 medium sweet potato, peeled and small diced
- Get 1 small butternut squash, peeled and small diced
- Make ready 200 g cooked chickpeas
- Make ready 1 medium red onion sliced
- Prepare 50 g dried apricots chopped
- Take 3 cm ger peeled grated
- Take 2 tbsp fresh orange juice
- Take 250 g basmati rice cooked
- Take Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ger
- Get Chopped fresh herbs to taste, mint, coriander and parsley
- Take Handful chopped walnuts or nut of choice
- Take 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 ger 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
So that’s going to wrap this up with this exceptional dish moroccan rice salad (vegan and gluten free) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
