Roast pumpkin, maple syrup and soy sauce come together as an unlikely but mind-boggling combination that will absolutely sweep you off your feet. Here’s how to create an appetising and refreshing salad without the regular thousand island, sesame or mayonnaise for dressing.
Healthy Recipes
Brown Rice & Roast Pumpkin Salad
March 22, 2022
Yield
Serves 6
Prep Time
20mins
Cook Time
60mins
Difficulty Level
2 / 5
Ingredients
- 1 cup (200 g) brown rice
- 750 g Japanese pumpkin, peeled
- 2 tbsps extra virgin olive oil
- 2 tbsps soy sauce
- 2 tbsps maple syrup
- 3 celery sticks, trimmed, sliced thinly on long angle
- ¼ cup coarsely chopped fresh flat-leaf parsley
- ⅓ cup (50 g) pecans, toasted, chopped coarsely
- 2 tsps finely grated lemon rind
- ¼ cup (60ml) lemon juice
Steps
01.
Preheat the oven to 180 C (160 C fan-forced).
02.
Combine rice and 1 litre water in a medium saucepan; bring to the boil. Boil, uncovered, for about 30 mins or until the rice is tender. Drain.
03.
Meanwhile, cut pumpkin into 3 cm pieces. Place pumpkin in a bowl with oil, sauce and syrup. Toss until the pumpkin is well coated.
04.
Generously 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 cooked through.
05.
Combine the rice with celery, parsley, pecans, rind and juice in a large bowl; season to taste with salt and freshly ground black pepper.
06.
Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade.