Brown rice and roast pumpkin salad
Bold flavours of roast pumpkin, maple syrup and soy sauce mix with brown rice and leafy greens to give your view of salads a pleasant refresher.
- 1 hr preparation
- Serves 6
Print
Ingredients
Brown rice and roast pumpkin salad
- 1 cup (200g) brown rice
- 750 gram japanese pumpkin, peeled
- 2 tablespoon extra virgin olive oil
- 2 tablespoon soy sauce
- 2 tablespoon maple syrup
- 3 celery sticks, trimmed, sliced thinly on long angle
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/3 cup (50g) pecans, toasted, chopped coarsely
- 2 teaspoon finely grated lemon rind
- 1/4 cup (60ml) lemon juice
Method
Brown rice and roast pumpkin salad
- 1Preheat the oven to 180°C (160°C fan-forced).
- 2Combine rice and 1 litre water in a medium saucepan; bring to the boil. Boil, uncovered, for about 30 minutes or until the rice is tender. Drain.
- 3Meanwhile, cut pumpkin into 3cm pieces. Place pumpkin in a bowl with oil, sauce and syrup. Toss until the pumpkin is well coated.
- 4Generously line a medium baking dish with baking paper, extending paper over the edges; add the pumpkin and marinade. Roast for about 35 minutes, or until the pumpkin is browned and cooked through.
- 5Combine the rice with celery, parsley, pecans, rind and juice in a large bowl; season to taste with salt and freshly ground black pepper.
- 6Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade.