Carrot, brown rice and almond salad

Carrot, brown rice and almond salad with rooibos dressing.

A fresh and crunchy side dish with stunning complementing flavours. Perfect for summer.

PREP TIME 20 minutes | COOK TIME 45 minutes | VEGETARIAN | SERVES 2

INGREDIENTS

For the rooibos dressing

• ¼ cup vinegar
• 2 rooibos tea bags
• ½ cup vegetable oil
• 1 tbsp parsley, roughly chopped

For the salad

• 3⁄4 cup brown rice, rinsed
• 1 ½ cups boiling water
• 1 ½  tablespoons almonds
• 10 ml soy sauce
• 1 carrot (70 g), cut into thin matchsticks
• ½ cup roughly chopped fresh parsley
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 1 tsp white sesame seeds

METHOD

For the rooibos dressing

PLACE vinegar in a pot over medium heat, add the tea bags, bring to the boil and cook for 3 minutes to infuse. Remove from heat and set aside to cool and infuse further.

For the salad

PREHEAT oven to 180°C. Line a baking tray with baking paper.

COMBINE rice and boiling water in a pot. Bring to the boil then reduce heat to low, cover and simmer for 30 minutes or until just tender. Remove from heat and set aside for 5 minutes, then fluff with a fork.

COMBINE almonds and soy sauce in a small bowl; spread onto baking tray. Bake nuts for 10 minutes or until golden brown, tossing halfway to toast evenly. Cool, chop coarsely. 

SQUEEZE liquid from tea bags, getting as much flavour into the vinegar as possible, then discard the bags. Add oil and parsley to the pot and whisk to combine.

To serve

COMBINE rice, carrot, parsley and seeds in a large bowl. Drizzle over the rooibos dressing and toss to combine. Top with almonds.

Print Recipe

Carrot, brown rice and almond salad

Serves: 2

Prep Time: 20 minutes – Cooking Time: 45 minutes

Ingredients

• For the rooibos dressing
• ¼ cup vinegar
• 2 rooibos tea bags
• ½ cup vegetable oil
• 1 tbsp parsley, roughly chopped
• For the salad
• 3⁄4 cup brown rice, rinsed
• 1 ½ cups boiling water
• 1 ½  tablespoons almonds
• 10 ml soy sauce
• 1 carrot (70 g), cut into thin matchsticks
• ½ cup roughly chopped fresh parsley
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 1 tsp white sesame seeds

Instructions

For the rooibos dressing

1

Place vinegar in a pot over medium heat, add the tea bags, bring to the boil and cook for 3 minutes to infuse. Remove from heat and set aside to cool and infuse further.

For the salad

2

Preheat oven to 180°C. Line a baking tray with baking paper.

3

Combine rice and boiling water in a pot. Bring to the boil then reduce heat to low, cover and simmer for 30 minutes or until just tender. Remove from heat and set aside for 5 minutes, then fluff with a fork.

4

Combine almonds and soy sauce in a small bowl; spread onto baking tray. Bake nuts for 10 minutes or until golden brown, tossing halfway to toast evenly. Cool, chop coarsely. 

5

Squeeze liquid from tea bags, getting as much flavour into the vinegar as possible, then discard the bags. Add oil and parsley to the pot and whisk to combine.

To serve

6

Combine rice, carrot, parsley and seeds in a large bowl. Drizzle over the rooibos dressing and toss to combine. Top with almonds.

Did you make this Carrot, brown rice and almond salad with rooibos dressing recipe? Tag us on Instagram @foodandhomesa!

ALSO SEE: Rooibos and pork skewers with red grape pilaf

Rooibos and pork skewers with red grape pilaf

Feature image: Aremedia

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.