Recipe

Brown rice salad with pumpkin

There is nothing boring about this inventive salad. Bold flavours of roast pumpkin, pomegranate seeds and nori with brown rice and a miso dressing will give your view of salads a pleasant refresher.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Brown rice salad with pumpkin
  • 1 cup (200g) medium grain brown rice
  • 1 kilogram jap pumpkin, peeled
  • 2 tablespoon extra virgin olive oil
  • 250 gram broccoli, cut into small florets
  • 3 celery sticks, trimmed, sliced thinly on angle
  • 2 tablespoon sesame seeds, toasted
  • 75 gram packet pomegranate arils (seeds)
  • 1 sheet nori (seeweed), toasted and cut into fine strips
Miso dressing
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 tablespoon white miso
  • 2 teaspoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice

Method

Brown rice salad with pumpkin
  • 1
    Preheat the oven to 220°C (200°C fan-forced).Line baking tray with baking paper.
  • 2
    Combine rice and 1 litre water in a medium saucepan; bring to the boil. Boil gently and uncovered, for about 25 minutes or until the rice is tender. Drain.
  • 3
    Meanwhile, cut pumpkin into 3cm pieces. Place pumpkin and oil in a bowl and season with sea-salt and freshly ground black pepper; toss until the pumpkin is well coated. Transfer to lined baking tray; roast for about 35 minutes, or until the pumpkin is browned and cooked through.
  • 4
    Bring a large pot of water to the boil and blanch the broccoli florets for 1-2 minutes. Drain.
  • 5
    Meanwhile, to make the dressing; whisk honey and sesame oil into the miso, then whisk in lemon juice and zest. Season.
  • 6
    Combine the rice with broccoli, celery and sesame seeds.
  • 7
    Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade and then spoon over the miso dressing. Sprinkle with pomegranate arils and sliced nori.

Notes

Not suitable to freeze. Rice suitable to microwave

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