Autumn Red Rice Salad
INGREDIENTS
One butternut
3 red onions, peeled and quartered
5 big leaves of cavolo nero, stems removed and chopped into small pieces
Paprika
chilli flakes
Red rice 250g
Chicken/vegetable stock
For the dressing:
Olive oil
Balsamic Vinegar
smoked paprika
Maple syrup
3 cloves of roasted garlic
I like to serve this with quiche and Ottolenghi’s tomatoes and yoghurt.
METHOD
Preheat a fan oven to 190C
Chop the butternut into 1cm thick wedges, and place in a roasting tray with red onions that have been peeled and quartered and drizzle with olive oil and sprinkle with salt, pepper, and a tsp smoked paprika. You could also use 1/2 tsp of chilli flakes if you like a bit of heat.
Place in the oven and cook for 25 mins.
Meanwhile, put the red rice onto boil with some stock/salt in the water and boil on a gentle boil for 35 minutes until it is cooked but still has a nutty bite to it.
After 25 minutes, give the butternut mixture a toss and add 3 cloves of garlic. Top with the cavolo nero and cook for a further 15-20 minutes till everything is golden brown and the cavolo is cooked.
Start to make your dressing. Add to 1/3 cup of olive oil, 2tbs maple syrup, 2tbs balsamic, a tsp smoked paprika and lots of pepper. Once the butternut is out the oven, squeeze the roasted garlic out of the cloves and into the dressing and whisk well.
Combine everything together and serve on a big platter.