Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, moroccan rice salad (vegan and gluten free). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Moroccan rice salad (vegan and gluten free) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Moroccan rice salad (vegan and gluten free) is something which I have loved my entire life. They’re fine and they look fantastic.
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. This epic rice chickpea salad is nutritionally dense, vegan and naturally gluten-free. Moroccan rice salad (vegan and gluten free) I had to change my diet a few years back for medical reasons, this is one of my go to salads for a summer main or a side for BBQ's.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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):
- Take 2 tbsp rapeseed or olive oil
- Make ready 2 garlic cloves finely grated
- Prepare 1 medium sweet potato, peeled and small diced
- Make ready 1 small butternut squash, peeled and small diced
- Prepare 200 g cooked chickpeas
- Prepare 1 medium red onion sliced
- Take 50 g dried apricots chopped
- Prepare 3 cm ginger peeled grated
- Take 2 tbsp fresh orange juice
- Take 250 g basmati rice cooked
- Get Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger
- Prepare Chopped fresh herbs to taste, mint, coriander and parsley
- Prepare Handful chopped walnuts or nut of choice
- Get Pomegranate seeds
Serve salad warm or at room temperature. Cumin Roasted Pumpkin and Brown Rice Moroccan Salad Filling, healthy comfort food perfect for autumn evenings. Chunks of sweet pumpkin roasted in cumin pair with a pilaf of brown rice studded with plump dried apricots and toasted cashews highlighted with fresh, peppery rocket and a spicy lime and.
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
Filling, healthy comfort food perfect for autumn evenings. Chunks of sweet pumpkin roasted in cumin pair with a pilaf of brown rice studded with plump dried apricots and toasted cashews highlighted with fresh, peppery rocket and a spicy lime and. However, for those who like mild meals with lots of flavor, this Moroccan rice salad is your fix. I served my Moroccan rice salad with Peri Peri Prawns, a marrying of Northern and Southern African food in one plate, and this marriage was absolutely delicious. I know Morocco isn't a tropical region where my recipes get a lot of inspiration.
So that’s going to wrap this up with this special food moroccan rice salad (vegan and gluten free) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
