Name: Tomato and kumara rice salad
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 cup (100g) brown rice; 1/2 kumara (orange sweet potato) (125g), chopped coarsely; 125 gram red grape tomatoes, halved; 1 green onion, sliced thinly; 1/4 cup coarsely chopped fresh basil leaves; 20 gram baby rocket leaves (arugula); 1 tablespoon orange juice; 2 teaspoon white balsamic vinegar; 1 clove garlic, crushed

Ingredients

1/2 cup (100g) brown rice

1/2 kumara (orange sweet potato) (125g), chopped coarsely

125 gram red grape tomatoes, halved

1 green onion, sliced thinly

1/4 cup coarsely chopped fresh basil leaves

20 gram baby rocket leaves (arugula)

1 tablespoon orange juice

2 teaspoon white balsamic vinegar

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.Boil, steam or microwave kumara until tender; drain.

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

4.Combine rice, kumara and dressing in large bowl with tomato, onion, basil and rocket.

You can substitute white wine vinegar or balsamic vinegar for the white balsamic vinegar, if you like.
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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