BROWN RICE AND ROAST VEG­ETABLE SALAD

Diabetic Living - - Celebrate -

A de­li­cious way to eat your ve­g­ies, and great for left­overs.

PREPA­RA­TION TIME: 15 MINS (+ 20 MINS COOL­ING) COOK­ING TIME:

30 MINS

SERVES 4 (AS A

CARB SIDE)

85g (1/3 cup) low-GI

brown rice

350g egg­plant,

chopped

1 red onion, cut into

thin wedges

1 red cap­sicum, chopped 2 zuc­chini, chopped 1 Tbsp ex­tra vir­gin

olive oil

2 cloves gar­lic, crushed Juice of 1 le­mon

2 tsp whole­grain mus­tard

or gluten-free mus­tard 2 tsp bal­samic vine­gar 3 Tbsp chopped

flat-leaf pars­ley

1 Cook rice in a medium saucepan of boil­ing wa­ter for 25-30 min­utes or un­til it’s ten­der. Drain the rice and then trans­fer to a large bowl.

2 Mean­while, pre­heat oven to 220°C (fan-forced). Line a large roast­ing pan with bak­ing pa­per. Put the egg­plant, onion, cap­sicum and zuc­chini and oil in a bowl. Toss to com­bine then spread over roast­ing pan. Roast for 20 min­utes or un­til ten­der. Add the gar­lic and toss to com­bine. Roast for 5 min­utes or un­til the vegeta­bles are light golden brown.

3 Add roasted veg to the rice and toss to com­bine. Whisk le­mon juice, mus­tard and vine­gar. Add to salad and toss to com­bine. Set aside for 20 min­utes. Stir in pars­ley and serve.

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