Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, moroccan rice salad (vegan and gluten free). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Moroccan rice salad (vegan and gluten free) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Moroccan rice salad (vegan and gluten free) is something which I have loved my entire life.
Let food take care of you with Daily Harvest's vegan food online. The easiest way to make fruits and vegetables a daily habit. Most delicious gluten-free muffins, cakes, pies, cookies, breads, cake mixes, dough & more The rice and chickpea salad is hands down one of my favourite rice chickpea salad. The Moroccan spices such as cumin, coriander, turmeric, cinnamon and fresh ginger give this rice and chickpea salad real authentic Moroccan flavours.
To get started with this particular recipe, we must first prepare a few components. You can have moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan rice salad (vegan and gluten free):
- Prepare rapeseed or olive oil
- Prepare garlic cloves finely grated
- Take medium sweet potato, peeled and small diced
- Prepare small butternut squash, peeled and small diced
- Get cooked chickpeas
- Make ready medium red onion sliced
- Prepare dried apricots chopped
- Make ready ginger peeled grated
- Prepare fresh orange juice
- Get basmati rice cooked
- Make ready Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger
- Take Chopped fresh herbs to taste, mint, coriander and parsley
- Prepare chopped walnuts or nut of choice
- Take Pomegranate seeds
A Moroccan style rice salad to serve as a side. If following a gluten-free diet, be sure that all of your spices are suitable. Adapted from a Suzanne Gibbs recipe. Cooking time is just the time required to cook the rice Whisk the olive oil, lemon juice, crushed garlic, black pepper and cumin until combined and set aside.
Instructions to make Moroccan rice salad (vegan and gluten free):
- Add sweet potato, butternut squash and onion to a shallow baking tray. Add grated ginger 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
Adapted from a Suzanne Gibbs recipe. Cooking time is just the time required to cook the rice Whisk the olive oil, lemon juice, crushed garlic, black pepper and cumin until combined and set aside. Once the rice is done cooking, add in the carrots, onions, tomatoes, sweet corn and garlic and toss together. Drizzle the dressing onto the warm salad, and toss again. Serve warm or allow the salad to cool in the refrigerator and and serve.
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