Wild rice is actually a grass. It has a chewy texture and nutty flavour and complements the roasted vegetables and aromatic spices in this warm salad.
- Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Bring the rice and water to the boil in a saucepan over medium-high heat. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until grains open and are tender. Rinse under cold water. Drain. Spread over a tray lined with paper towel to dry.
- Meanwhile, place the pumpkin on 1 prepared tray and the capsicum and onion on 1 tray. Drizzle both trays with oil and orange juice. Combine sumac, cinnamon, ginger and chilli flakes in a bowl. Sprinkle over vegies. Season well. Toss to combine. Roast, stirring halfway, for 35 minutes or until vegies are golden and tender.
- For the dressing whisk, all ingredients together in a small bowl. Season. Set aside.
- Combine the rice, roast vegies, dates, mint and coriander in a bowl. Gently toss to combine. Divide among plates. Drizzle with dressing. Sprinkle with pine nuts and extra herbs.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set