Ingredients
- 158 grams dry brown rice (dry, 1 cup)
- 600 grams cauliflower, cut into florets
- 250 grams squash (4 baby yellow squash, cut into 1cm-thick wedges)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- Salt, to taste
- Pepper, to taste
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- 2 carrots, peeled and grated
- 80 grams spinach ( fresh baby leaves)
- 1/3 cup shredded mint leaves (fresh)
- 1 pomegranate fruit (seeds removed)
How to Make
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Step 1: Cook rice according to packet directions.
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Step 2: Meanwhile, toss cauliflower and squash with spices, salt and pepper and half the oil in a roasting pan.
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Step 3: Cook in a hot oven (200C) for about 20 minutes, or until browned and tender and then transfer vegetables to a large bowl.
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Step 4: Add remaining oil and vinegar to hot roasting pan and stir to combine with any spice mixture in pan and then pour over vegetables.
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Step 5: Add rice to vegetables with carrots and spinach and stir through mint and seeds.
We hope you enjoy this recipe!
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