Brown Rice and Roast Pumpkin Salad Recipe

Name: Brown Rice and Roast Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 750 g Japanese pumpkin, peeled; 2 tablespoons extra virgin olive oil; 2 tablespoons soy sauce; 2 tablespoons maple syrup; 3 celery ribs, trimmed, sliced thinly on long angle; ¼ cup coarsely chopped fresh flat-leaf parsley; ⅓ cup pecans, toasted, chopped coarsely; 2 teaspoons finely grated lemon rind; ¼ cup lemon juice

Servings: persons

1 cup brown rice
750 g Japanese pumpkin, peeled
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
2 tablespoons maple syrup
3 celery ribs, trimmed, sliced thinly on long angle
¼ cup coarsely chopped fresh flat-leaf parsley
⅓ cup pecans, toasted, chopped coarsely
2 teaspoons finely grated lemon rind
¼ cup lemon juice

1
Preheat the oven to 180C (160C fan-forced).
2
Combine rice and 1 litre water in a medium saucepan; bring to the boil.
3
Boil, uncovered, for about 30 minutes or until the rice is tender.
4
Drain.
5
Meanwhile, cut pumpkin into 3cm pieces.
6
Place pumpkin in a bowl with oil, sauce and syrup.
7
Toss until the pumpkin is well coated.
8
Generously line a medium baking dish with baking paper, extending paper over the edges; add the pumpkin and marinade.
9
Roast for about 35 minutes, or until the pumpkin is browned and cooked through.
10
Combine the rice with celery, parsley, pecans, rind and juice in a large bowl; season to taste with salt and freshly ground black pepper.
11
Place the rice mixture on a serving platter; top with the pumpkin.
12
Drizzle with the warm marinade.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup brown rice, 750 g Japanese pumpkin, peeled, 2 tablespoons extra virgin olive oil, 2 tablespoons soy sauce, and more.

Yes, Brown Rice and Roast Pumpkin Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brown Rice and Roast Pumpkin Salad

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