Recipe

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
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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
  • 1
    Preheat the oven to 180°C (160°C fan-forced).
  • 2
    Combine 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.
  • 3
    Meanwhile, cut pumpkin into 3cm pieces. Place pumpkin in a bowl with oil, sauce and syrup. Toss until the pumpkin is well coated.
  • 4
    Generously 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.
  • 5
    Combine the rice with celery, parsley, pecans, rind and juice in a large bowl; season to taste with salt and freshly ground black pepper.
  • 6
    Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade.

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