When we were in NYC my parents bought me a book called PLENTY, with only vegetarian recipes wrote by Yotanm Ottolenghi, and now, back home we decided to make at least two of them every weekend. Here comes how we did the first one:
2 medium sweet potatoes - Substituted by 500g Squash Cubes
7 tbsp Olive Oil
1/2 cup Basmati Rice
1/2 cup Wild Rice
1 cup Quinoa
4 Garlic Cloves, thinly sliced
3 tbsp shredded Sage Leaves
3 tbsp roughly chopped Oregano
2 tbsp ground Persian Lime - Substituted by zest of 1 Lemon
6 tbsp chopped Fresh Mint Leaves
4 Green Onions, thinly sliced plus extra to finish
1 Juice of 1 Lemon
6 oz Feta Cheese - Substituted by White Macadamia Cheese
Salt and Pepper to taste
- Season Squash Cubes with 3 tbsp Olive Oil, Salt, and Pepper; and roast in preheated oven for 20 minutes (210ºC - 400ºC)
- Meanwhile, cook the basmati rice, wild rice and quinoa until tender/instructed in the package. Drain and reserve in a large mixing bowl.
- Heat up the remaining olive oil in a frying pan, then fry the garlic for 30 seconds, until it turns light golden. Add shredded Sage and chopped Oregano and fry for 1 minute more. Pour over rice mixture.
- Add lemon zest, lemon juice, chopped mint leaves, green onions, macadamia cheese and roasted squash cubes with its oil. Toss everything together, serve and enjoy!!