Rice, cranberry and sweet potato salad

Cooking Salads Rice, cranberry and sweet potato salad

Brighten up summer days with this vibrant rice, cranberry and sweet potato salad.

Lables: Heart friendly Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180C/160C fan-forced. Line a baking tray with baking paper. Place sweet potato, leek, garlic and 2 tablespoons oil in a large bowl. Season with salt and pepper. Toss to combine. Place on prepared tray. Bake for 25 minutes or until sweet potato is tender and lightly browned. Cool.
  2. Meanwhile, cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain.
  3. Place cinnamon, cumin, lemon juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid, shake well. 4 Place rice, sweet potato mixture, cranberries, spinach and dressing in a large bowl. Season with salt and pepper. Toss to combine. Spoon into a large serving dish. Sprinkle with parsley. Serve.

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500g sweet potato, peeled, cut into 3cm pieces
2 leeks, trimmed, thickly sliced
1 garlic clove, crushed
1/3 cup extra virgin olive oil
2 cups SunRice Mountain Blend rice
1 tsp ground cinnamon
2 tsp ground cumin
1/4 cup lemon juice
1 cup dried cranberries
1 bunch English spinach, stems removed, roughly chopped
Fresh flat-leaf parsley leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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