Brown rice and roast pumpkin salad

Recipes~Plus

Cooking time: Less than 60 minutes

Serves: 6

Type: Easy; Salad

Tools

Kitchen friendly view

Ingredients

1 cup (200g) brown rice
750g Japanese pumpkin, peeled
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
2 tablespoons 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 teaspoons finely grated lemon rind
1/4 cup (60ml) lemon juice

Preparation method

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. 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.

4. Combine the rice with celery, parsley, pecans, rind and juice in a large bowl; season to taste with salt and freshly ground black pepper.

5. Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade.

Not suitable to freeze. Rice suitable to microwave.

Also in this section

Roast pumpkin, spinach and ricotta pie

Pumpkin and pine nut penne

Pasta with pumpkin and tofu sauce

Curried pumpkin and apple soup

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