This salad was invented in Gabon. Handsome likes rice so much more than me and I needed to find a way to make myself like it too. Add in some Italian flavors, a bunch of chili spice and some delicious roasted vegetables and you have a brilliant rice salad that will keep for a few days and makes great leftover lunches. Add a roast chicken and an excellent green salad with avocado and it is heaven. This is such a mishmash of a meal that you can really add any vegetables or herbs to your taste. Just make sure that you burn the roasted vegetables a bit, it adds and excellent flavor to the rice. You will also almost need to over salt and pepper the rice, to get a real deep flavor out of it. If it seems like too many vegetables for the rice, you can prepare the vegetables, marinade them, then freeze half for the next time. They will cook straight on the tray from frozen, just give them an extra 20 mins and stir frequently.
Two cups rice (basmati is best)
One courgette/zucchini, chopped to half inch cubes
One red pepper, chopped to half inch cubes
One green pepper, chopped to half inch cubes
One red onion, roughly chopped
Half butternut squash, chopped to half inch cubes
Any other vegetables you like…
One tablespoon herbes de provence or Italian herbs
One tablespoon chili pepper flakes
One tablespoon olive oil
Salt and pepper to taste
- Preheat the oven to 375 degrees F.
- Prepare the rice your usual way (I LOVE my rice cooker), with the intention to have it warm when the vegetables are finished.
- In a bowl or ziplock bag, add your chopped vegetables, the herbs, the oil, some salt and pepper and the chili flakes. Shake to combine well.
- Spread on a baking sheet and place in oven for 30-45 mins, until the vegetables are cooked and charred on the edges (some of the onions will seem burnt, don’t worry!). Stir frequently throughout cooking.
- Combine with the warm rice, add plenty of salt and pepper and taste. If you think it needs it, add another teaspoon of Italian herbs at this point.
- Can be served warm, but is excellent cold.