3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

MOROCCAN RICE SALAD


Print:
4

Ingredients

0 portion(s)

Salad

  • 1 bunch flat leaf parsley
  • 1 bunch mint, (small)
  • 2 carrots, diced - 1.5cm cubes
  • 400 g sweet potato, diced - 1.5cm cubes
  • 2 eggs, whole, in shell (optional)
  • 1200 g water
  • 1 tsp salt
  • 1 tbsp turmeric
  • 250 g brown rice, rinsed
  • 200 g green beans, sliced 2cm pieces
  • 2 cans Chickpeas, (400g)
  • 1 red onion, sliced or diced
  • 3 tomatoes, diced, or 1 punnet cherry tomatoes, halved
  • 125 g pine nuts or slivered almonds, toasted is nice but can use raw
  • 2 tbsp pepitas
  • 1 tbsp sunflower seeds
  • 2 tbsp currants
  • 1 tsp ground corriander
  • 2-3 tsp ground cumin
  • 1 tsp salt, or to taste

Dressing

  • 1-2 lemons, juiced
  • 1 tbsp olive oil
  • 1 tbsp honey, (optional)
5

Recipe's preparation

    This makes a very large salad - serves 8-10 people.
  1. 1.Place parsley and mint into bowl and chop 3 sec/speed 7. Set aside.

     

    2. Place diced sweet potato, and carrots into Varoma dish. Wash eggs well and place on top of vegetables (if using). Leaving tray out, cover Varoma with its lid.

     

    3. Place water, salt and turmeric into mixing bowl. Insert simmering basket and add brown rice.

    4. Place Varoma into position and cook 18 minutes/Varoma/speed 3.

    5. After 18 mins of cooking, remove eggs (if using) with tongs and place into cold water to stop further cooking.  Add green beans to Varoma and cook for a further  6 minutes/Varoma/speed 3. When eggs are cool, peel and chop them. Set aside.

    6. Rinse rice immediately under cold water to stop further cooking, and then clean lid and simmering basket as described below.

    7. Place rice into large serving bowl and add reserved chopped parsley and mint, chickpeas, diced onion, tomatoes, chopped egg (if using), nuts and seeds, currants. Sprinkle coriander, cumin and salt over everything and toss gently to combine.

     

  2. Dressing
  3.  Make dressing by whisking together lemon juice, oil and honey then pour over salad and stir gently to disperse dressing evenly. You can also just pour the lemon juice and oil separately over the salad if not using honey.

10

Accessories you need

11

Tip

CLEANING: Tumeric will stain the lid, seal and simmering basket. To minimise the staining, immediately cooking is finished and food removed, cover the stain liberally with Jif Creme Cleaner (no other brands works, so only use Jif). Rub the Jif with your fingers all over the stain. Jif may turn pink. Leave for a few minutes then rinse with water. The stain will be less but still there. It will gradually disappear over the next week or so with normal washing and use. You can also put the stained pieces in full sun, which will help fade the stain as well. The turmeric stain will not flavour the next thing you make in the Thermomix.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • I made this salad tonight and

    Submitted by Kreative Kappy on 1. December 2015 - 19:32.

    I made this salad tonight and it was amazing tmrc_emoticons.) I love the flavours and how filling and nutrituious it was  - I steamed some lamb shanks to go with it but a chicken breast steak or anything you fnacy will go really well with this dish. Thank you for sharing tmrc_emoticons.) 

     

    Login or register to post comments