Spiced Roast Vegetable and Rice Salad with Raisins and Almonds
An unusual warm salad packed with colourful veggies and brimming with goodness. Roast assorted vegetables in the oven until tender, combine with rice and spice, and serve with toasted almonds for crunch plus raisins for a pop of sweetness. Top with fresh coriander and a drizzle of Knorr Greek Salad Dressing.
- 4 cups mixed roasting vegetables
- 45 ml vegetable oil
- 1 medium-sized onion, finely chopped
- 275 g (1 sachet) Knorr Mild Breyani Rice Mate
- 500 ml water
- 25 g raisins
- 50 g almonds, toasted and roughly chopped
- 1.5 ml Robertsons Black Pepper, to taste
- fresh coriander, to garnish
- 45 ml Knorr Greek Salad Dressing, to dress (optional)
- Preheat the oven to 190 °C . Place the vegetables on a baking tray and drizzle with 15ml of the oil. Roast in the oven for 30 to 40 minutes, or until tender.
- In the meantime, heat the remaining 30ml oil in a pan over a medium heat. Add the onion and sauté for five to seven minutes, or until soft. Add the seasoning mix and the rice from the box of Knorr Mild Breyani Rice Mate, along with 500ml water. Stir well and bring to the boil, then turn down the heat and simmer for about 30 minutes, or until the rice is cooked.
- Remove pot from heat and combine roasted vegetables, raisins and almonds with cooked rice.
- Top with the fresh coriander, add black pepper to taste and an optional drizzle of Knorr Greek Salad Dressing.
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