Rice salad with roasted vegies

Step 1

Preheat oven to 200°C.

Step 2

Place the water, rice and salt in a medium saucepan and bring to the boil over medium heat. Reduce heat to medium-low, cover with a tight-fitting lid and cook for 40 minutes. Remove from the heat and set aside, covered. (See microwave tip 1.)

Step 3

Meanwhile, place the pumpkin and sweet potato in a medium roasting pan and drizzle with 2 tablespoons of the oil. Toss the vegetables to coat and season with salt and pepper. Roast in preheated oven, turning occasionally, for 30 minutes or until the vegetables are tender.

Step 4

Place the walnuts and 1 teaspoon of remaining oil in a small saucepan over low heat. Cook, tossing often, for 7-10 minutes or until lightly toasted. (See microwave tip 2.) Watch walnuts carefully as they burn easily. Whisk remaining oil, vinegar, mustard, sugar, salt and pepper in a jug. Add to the walnuts and heat over low heat, stirring, until warmed through.

Step 5

Use a fork to separate the rice grains and transfer to a large bowl. Season with salt and pepper. Add the roasted vegetables and toss gently to combine. Add the walnut mixture and basil, and toss gently. Serve immediately.