This rice dish is guaranteed to get your tummy rumbling. Filled with some of our favourites (think biltong and butternut), it’s the perfect way to kick off the weekend.
Biltong and butternut rice dish
Ingredients
- ½ cup Saman brown rice, rinsed
- 1 cup vegetable stock
- 1 medium butternut
- 2 tbsp olive oil
- salt
- 1 tbsp cumin seeds
- 1 tsp ground coriander
- Dressing:
- 4 tbsp honey
- 3 tbsp red wine vinegar / balsamic vinegar
- zest and juice of 1 orange
- 3 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 × 400g tin Three / Four Bean Mix, drained and pat dry
- ½ red onion, finely chopped 100g sliced biltong
- 150g feta cheese, crumbled
- small handful fresh mint leaves
Instructions
Preheat your oven to 200°C.
Line a baking tray with baking paper.
Peel and cube your butternut, discarding the peels and seeds. Place the cubes on the baking sheet and drizzle over 2 tbsp olive oil, a pinch of salt, the cumin seeds and ground coriander.
Toss well and roast in the oven for 30-40 minutes, until cooked and the edges are caramelised. Give the butternut a toss half way through cooking.
Put the rice and stock into a pot. Bring to a boil, then turn down slightly and simmer for about 35 minutes, or until cooked. Drain off excess liquid. Allow to stand for a few minutes before putting the salad together.
To make the dressing, simply whisk the ingredients together.
Mix the rice and beans together and stir through ¾ of the dressing. Carefully mix through the butternut, onion, and most of the biltong and feta cheese. Spread this over a platter. Top with the last bits of biltong and feta, drizzle over the remaining dressing, and garnish with fresh mint.
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