Name: Tomato and kumara brown rice salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup (200g) brown long-grain rice; 1 small_piece kumara, chopped coarsely; 250 gram red grape tomatoes, halved; 2 green onions, sliced thinly; 1/3 cup firmly packed fresh small basil leaves; 40 gram trimmed rocket leaves; 2 tablespoon orange juice; 1 tablespoon balsamic vinegar; 1 teaspoon olive oil; 1 clove garlic, crushed

Ingredients

1 cup (200g) brown long-grain rice

1 small_piece kumara, chopped coarsely

250 gram red grape tomatoes, halved

2 green onions, sliced thinly

1/3 cup firmly packed fresh small basil leaves

40 gram trimmed rocket leaves

2 tablespoon orange juice

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1 clove garlic, crushed

Method

1.Cook rice in large saucepan of boiling water, uncovered, about 30 minutes or until tender; drain. Rinse under cold water; drain.

2.Meanwhile, boil, steam or microwave kumara until tender; drain.

3.Make balsamic dressing; place ingredients in screw-top jar; shake well.

4.Place rice, kumara and dressing in large bowl with tomatoes, onion, basil and rocket; toss gently to combine.

To keep basil leaves fresh, wrap them in wet absorbent paper until ready to use.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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