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Brown rice and harissa roasted vegetable salad Recipes
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Recipe Name : Brown rice and harissa roasted vegetable salad
Country : France
Rating :
Category : Home > Rice > All
Chef : Liz Macri
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INGREDIENTS


1 cup medium-grain brown rice, rinsed
1 medium red capsicum, chopped
1 medium yellow capsicum, chopped
1/2 small orange sweet potato, thinly sliced
2 small zucchini, halved, chopped
2 baby eggplant, halved, chopped
1 tablespoon harissa
1/4 cup extra-virgin olive oil
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
fresh oregano leaves, to serve
DIRECTION


Preheat oven to 220C/ 200C fan-forced. Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

Meanwhile, place capsicum, potato, zucchini, eggplant, harissa and 1 tablespoon oil in a roasting pan. Toss to combine. Roast for 20 minutes or until vegetables are tender.

Place rice, capsicum mixture, remaining oil, lemon rind, lemon juice and oregano in a large bowl. Season with salt and pepper. Toss to combine. Top with oregano leaves. Serve.
NOTE:

If harissa is unavailable, toss vegetables with 1/2 teaspoon dried chilli flakes or 1 finely chopped long red chilli.
SOURCE:

http://www.taste.com.au/recipes/20144/brown+rice+and+harissa+roasted+vegetable+salad