Warm wild rice salad with camembert and roasted vegetables
By OcadoLife
Published on 07 December 2021
Delicious on its own or with slices of chicken breastTime and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 250 g of wild rice
- 300 g of baby carrots, halved lengthways
- 4 beetroot, peeled and cut into wedges
- 3 tbsp of olive oil
- 110 g of baby leaf salad
- 250 g of camembert, sliced
- 80 ml of extra virgin olive oil
- 1 tsp of dijon mustard
- 1 tsp of honey
- 2.5 tbsp of red wine vinegar
- 1 shallot, finely chopped
- 15 g of oregano, chopped
Method
Step 1
Preheat oven to 180°C/ 160°C fan/ gas 4.Step 2
Rinse the rice three times in cold water. Cover the rice with double its volume of water in a saucepan, add a large pinch of salt and bring to the boil. Turn down to a simmer and cook for 30 mins, then drain any remaining water and set aside.Step 3
Meanwhile, scatter the carrots and beetroot wedges across a baking tray. Drizzle with 3tbsp olive oil, season and place in the oven for 30-35 mins, making sure to give them a good shake after 15 mins.Step 4
While the rice and vegetables are cooking, mix all the dressing ingredients together in a small bowl.Step 5
Combine the rice and vegetables with most of the dressing, then scatter in the salad leaves and Camembert. Drizzle the remaining dressing over to serve.