Wholesome brown rice pairs fantastically with fragrant Japanese pumpkin in this nutritious salad that also contains lots of seeds and greens.
- 750 g Japanese pumpkin, peeled
- 2 tbsps extra virgin olive oil
- 2 tbsps soy sauce
- 2 tbsps maple syrup
- 1 cup brown rice
- 3 celery sticks, sliced finely
- 1/3 cup roasted cashews
- ¼ cup pepitas or pumpkin seeds
- 1 tbsp flaxseeds
- 1 cup flat leaf parsley leaves
- 50 g baby kale leaves
- 2 tsps finely grated lemon rind
- ¼ cup lemon juice
Preheat oven to 180 C.
Cut pumpkin into 2-cm pieces. Place pumpkin in a bowl with the oil, sauce and syrup. Toss until the pumpkin is well coated. Line a medium baking dish with baking paper, extending paper over the
edges; add the pumpkin and marinade. Roast for about 35 mins, or until the pumpkin is browned and tender.
Meanwhile, combine rice and 1 litre of water in a medium saucepan; bring to the boil. Boil, uncovered, for about 25 mins or until rice is just tender. Drain.
Combine the rice with the celery, cashews, pepitas, flaxseeds, parsley and kale leaves, lemon rind and juice in a serving bowl; season to taste with sea salt flakes and freshly ground black pepper.
Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade.
Recipe & Photo: John Paul Urizar/Bauersyndication.com.au