Rice Salad With Roasted Vegetables

Name: Rice Salad With Roasted Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: West African
Ingredients: Roasting vegetables; 1 red onion, cut in wedges; Oil; 1 clove garlic, chopped; KNORR chicken cubes, crumbled; Cooked basmati rice; Peri peri spice; Fresh thyme, chopped; Paprika; Cherry tomatoes; Finely chopped spinach; Coarse black pepper; Pecan nuts, dry roasted

Try having your rice or couscous in a different way, in a salad with roast vegetables. This dish is easy and quick to prepare.

45 Minutes

Cooking Time
Medium

Difficulty
10 Minutes

Prep Time
6 People

Serves

Ingredients

Roasting vegetables
1 red onion, cut in wedges
Oil
1 clove garlic, chopped
KNORR chicken cubes, crumbled
Cooked basmati rice
Peri peri spice
Fresh thyme, chopped
Paprika
Cherry tomatoes
Finely chopped spinach
Coarse black pepper
Pecan nuts, dry roasted

Cooking Methods

Fry the onion and garlic in the oil until lightly browned, then add the roasting vegetables, crumbled KNORR cubes, peri peri spice, thyme, black pepper and paprika.
Roast until the vegetables are done, and then stir in the chopped spinach, then the cooked basmati rice.
In another pan, dry roast the pecan nuts.
In a large bowl, mix the roasted vegetables, the halved cherry tomatoes and the toasted pecans.
Serve as a salad.
COUS COUS can be used instead of rice.