Recipe

Brown rice and roast pumpkin salad

There is nothing boring about this inventive 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.

Dec 30, 2014 1:00pm
  • 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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