Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, moroccan rice salad (vegan and gluten free). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Moroccan rice salad (vegan and gluten free) is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Moroccan rice salad (vegan and gluten free) is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. 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):
- Prepare 2 tbsp rapeseed or olive oil
- Take 2 garlic cloves finely grated
- Make ready 1 medium sweet potato, peeled and small diced
- Make ready 1 small butternut squash, peeled and small diced
- Prepare 200 g cooked chickpeas
- Take 1 medium red onion sliced
- Take 50 g dried apricots chopped
- Get 3 cm ginger peeled grated
- Make ready 2 tbsp fresh orange juice
- Take 250 g basmati rice cooked
- Prepare 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 Handful chopped walnuts or nut of choice
- Get Pomegranate seeds
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Steps 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
Whether eating gluten-free due to celiac disease, medical Whether eating gluten-free due to celiac disease, medical reasons or just because, you'll find a wide Seek out pastas and breads that use rice, quinoa, bean and lentil flours (also flours such as amaranth. This popular rice and tuna salad pairs well with almost any fish, chicken or meat dinner. Vary the salad by trying different vegetables for color and texture. You might find that some Moroccans toss the salad with a light vinaigrette, but we like it best with the mayonnaise-based dressing below. Moroccan cooking made simple and easy.
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