Black rice salad with roasted toma­toes, kale & feta

serves 4| prep 15 mins | cook­ing 20 mins - - COOK IT NOW! -

350g small but­ton mush­rooms, wiped clean 1 tsp bal­samic vine­gar 240g small cherry toma­toes on the vine 2 tsp co­conut oil 2 gar­lic cloves, thinly sliced 150g chopped kale leaves 370g (2 cups) cooked black rice 60g creamy feta 1 tbs pepi­tas, lightly toasted

1 Pre­heat oven to 180°C/160°C fan forced. Grease a bak­ing tray and line with bak­ing pa­per. Place mush­rooms on pre­pared tray and spray lightly with oil. Driz­zle with the bal­samic vine­gar. Sea­son well and bake for 20 min­utes or un­til golden and ten­der. Add the toma­toes to the tray for the last 10 min­utes of cook­ing time. 2 Mean­while, heat co­conut oil in a large non-stick fry­ing pan over medium heat. Cook the gar­lic, stir­ring, for 30 sec­onds or un­til aro­matic. Add the kale and rice and cook, stir­ring, for 3 min­utes or un­til kale is wilted and rice is heated through. 3 Trans­fer the kale and rice to a serv­ing plat­ter. Top with the roasted mush­rooms and toma­toes. Crum­ble over the feta and sprin­kle with pepi­tas.

PER SERVE • 9g pro­tein • 10g fat (5g sat­u­rated fat) • 32g carb • 5g di­etary fi­bre • 270 Cals (1129kj)

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