Wild rice and vegetable salad

Serves: 4


  • 200g wild rice (rinsed)
  • 1000g water
  • 400g sweet potato (diced 1cm)
  • 1 red capsicum (chopped, 2/3cm)
  • 1 beetroot (diced, 1cm)
  • 1 punnet cherry tomatoes
  • 1 small red onion (diced)
  • Olive oil
  • Salt and pepper
  • Small bunch of basil, roughly chopped
  • 1 bag of baby spinach
  • 1/2 block feta
  • Herbs and spices e.g. turmeric, oregano, paprika, cayenne pepper, garlic granules
  • 1 lemon


  1. Add 1000g water to the Thermomix bowl, put rice in the basket and insert into the bowl
  2. In the Varoma, place the sweet potato on the bottom tray with beetroot and capsicum on the top tray.  Cook for 25 minutes at Varoma temperature Speed 4
  3. When the Thermomix has 10 minutes remaining, preheat the oven to 180°C
  4. Once finished, place vegetables on an oven tray lined with baking paper and cover with herbs and spices, using a spoon to mix the spices through (be careful not to break apart the vegetables too much).  Add tomatoes and onions to the mix.  Drizzle with olive oil and add season with salt and pepper.  Place in the middle of the oven for 30 minutes or until browned
  5. Place rice in the Thermo-server until vegetables are done
  6. Once the vegetables are cooked, transfer them to a large mixing bowl and add the baby spinach and rice. Toss until combined
  7. Serve vegetable and rice mix onto a plate and top with crumbled feta, chopped basil, a squeeze of lemon, a small drizzle of olive oil and salt and pepper