Skip to main content
Woolworthsnavigate home
Woolworthsnavigate home
Everyday Rewards
Time slot:
Loading...
Delivery:Loading...

Warm Roast Carrot and Brown Rice Salad

Tick all the healthy eating boxes with this roasted carrot and brown rice salad. Simply delicious too!
Photo of Warm Roast Carrot and Brown Rice Salad

Ingredients

  • 1 cup brown rice
  • 4 large carrots, cut into wedges
  • 1 red onion, cut into wedges
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 1/2 teaspoons ground chilli
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 head broccoli, cut into florets
  • 1 tablespoons balsamic vinegar
  • 100 grams feta, crumbled
  • 1/2 bunch mint leaves
  • 1 cup brown rice
  • 4 large carrots, cut into wedges
  • 1 red onion, cut into wedges
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 1/2 teaspoons ground chilli
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 head broccoli, cut into florets
  • 1 tablespoons balsamic vinegar
  • 100 grams feta, crumbled
  • 1/2 bunch mint leaves

Method

  1. Step 1 of 5
    Preheat oven to 200°C (180°C fan-forced).
  2. Step 2 of 5
    Cook rice according to packet instructions and leave to cool slightly.
  3. Step 3 of 5
    Meanwhile, in a large baking dish, combine carrots and onion. Drizzle with 2 tablespoons of the oil and the honey. Mix gently and spread into a single layer. Sprinkle with chilli and season to taste. Bake for 20-25 minutes, until vegetables are tender and lightly caramelised.
  4. Step 4 of 5
    In a medium-sized saucepan, bring salted water to a boil on high. Add broccoli and boil for 2 minutes. Drain well.
  5. Step 5 of 5
    Transfer rice and broccoli to a large bowl with carrots and onions. Stir vinegar and remaining oil through. Sprinkle with feta and mint leaves, to serve.

Method

  1. Step 1 of 5
    Preheat oven to 200°C (180°C fan-forced).
  2. Step 2 of 5
    Cook rice according to packet instructions and leave to cool slightly.
  3. Step 3 of 5
    Meanwhile, in a large baking dish, combine carrots and onion. Drizzle with 2 tablespoons of the oil and the honey. Mix gently and spread into a single layer. Sprinkle with chilli and season to taste. Bake for 20-25 minutes, until vegetables are tender and lightly caramelised.
  4. Step 4 of 5
    In a medium-sized saucepan, bring salted water to a boil on high. Add broccoli and boil for 2 minutes. Drain well.
  5. Step 5 of 5
    Transfer rice and broccoli to a large bowl with carrots and onions. Stir vinegar and remaining oil through. Sprinkle with feta and mint leaves, to serve.

More recipes like this

LunchSaladCarrotRice BowlVegetarianAutumnDinnerBroccoli & Cauliflower