Stuck for ideas for a nourishing autumn dinner or lunch? Try nutty brown rice, soft-roasted kumara and pumpkin, walnut and feta, topped with a tasty dressing.
It's part of a repertoire of healthy treats at Ripe Deli in Auckland, a quiet success that's led to two cookbooks and steady traffic at the deli's Grey Lynn HQ.
This week's recipe was first published in Ripe Deli owner and chef Angela Redfern's new cookbook "Ripe Recipes - A Fresh Batch" (Beatnik Publishing, 2013). Enjoy!
Serves 6 to 8
• 1 cup (200g) brown rice
• 2 carrots, peeled, chopped chunky
• 1 large orange kumara, chopped chunky
• ¼ (700g) crown pumpkin, chopped chunky
• 2 red onions, peeled, chopped chunky
• zest and juice of 2 oranges
• 1 tbsp fennel seeds
• 2 tbsp soft brown sugar
• 2 tbsp olive oil
• 1 tsp salt
• 1 cup (120g) walnuts, roughly chopped
• 125g feta cheese
• 1 cup (40g) fresh italian parsley leaves, roughly chopped
• 1 cup (40g) baby spinach
• salt and freshly ground black pepper