Name: Brown rice, roasted vegetable and goat’s cheese salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 150 gram button mushrooms, halved; 1 small eggplant, quartered, cut into 1cm slices; 2 medium zucchini, halved, thickly sliced; 1 red capsicum, halved, thickly sliced; 1 red onion, cut into 8 wedges; 1 1/4 cup (60ml) olive or rice bran oil; 3/4 cup (150g) brown rice; 100 gram baby spinach; 60 gram goat's cheese; Lemon dressing; 2 tablespoon lemon juice; 1 teaspoon dijon mustard; 2 tablespoon extra virgin olive oil

Ingredients

150 gram button mushrooms, halved

1 small eggplant, quartered, cut into 1cm slices

2 medium zucchini, halved, thickly sliced

1 red capsicum, halved, thickly sliced

1 red onion, cut into 8 wedges

1 1/4 cup (60ml) olive or rice bran oil

3/4 cup (150g) brown rice

100 gram baby spinach

60 gram goat's cheese

Lemon dressing

2 tablespoon lemon juice

1 teaspoon dijon mustard

2 tablespoon extra virgin olive oil

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Toss mushrooms, eggplant, zucchini, capsicum and onion in a baking pan with oil. Season to taste; bake 40 minutes, or until tender.

3.Meanwhile, cook rice in a saucepan of boiling water 25 minutes, or until tender. Rinse under cold water; drain and set aside to cool.

4.To make lemon dressing, whisk together lemon juice and mustard. Season well. Gradually add oil in a steady stream, whisking until combined.

5.Place rice, roasted vegetables and baby spinach in salad bowl. Pour over dressing; toss to combine. Crumble over goat’s cheese to serve.

Brown rice takes longer than other rice to cook.
Note

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Ingredients

Method

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