MOROCCAN RICE SALAD: SAVORY, DELICIOUS YET HEALTHY

Ingredients

• 2 cups of uncooked parboiled rice
• 4 medium carrots grated
• A handful of roughly chopped parsley
• 1 large firm tomato chopped
• 1 medium red onion finely chopped
• 1 cup of sweet corn
• 8-10 cloves of roasted garlic
• 3 tbsp freshly squeezed lemon juice
• 1 + 1/2 tsp salt
• 3 tbsp extra virgin olive oil
• 1/2 tsp black pepper
• 1/2 tsp cumin.

Instructions

1. Boil rice according to package instructions with 1 tsp of salt.
2. To prep the dressing, crush the roasted garlic, and 1/2 tsp salt with a mortar and pestle or in a food processor until it forms a smooth paste.
3. Whisk the olive oil, lemon juice, crushed garlic, black pepper and cumin until combined and set aside.
4. Once the rice is done cooking, add in the carrots, onions, tomatoes, sweet corn and garlic and toss together. Drizzle the dressing onto the warm salad, and toss again.
5. Serve warm or allow the salad to cool in the refrigerator and and serve.

Notes

To roast the garlic, simply toss the garlic cloves (skin on) in a little olive oil, and allow to roast on a pan in 300F oven for 10-15 minutes.