Brown Rice Salad Recipe

Name: Brown Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb winter squash, peeled, cut into 1 inch chunks; 2 tbsp olive oil; 1 tsp ground cumin; 1/3 cup pumpkin seeds; 3.5 oz brown rice; 6 oz shelled peas; 1 bunch asparagus, ends trimmed, cut into 1 inch pieces; None None Tzatziki; 1/2 None cucumber, grated, excess moisture squeezed out; 1 cup Greek yogurt; 1 tbsp lemon juice; 1 clove garlic, minced; 1 bunch watercress, trimmed

Servings: persons

1 lb winter squash, peeled, cut into 1 inch chunks
2 tbsp olive oil
1 tsp ground cumin
1/3 cup pumpkin seeds
3.5 oz brown rice
6 oz shelled peas
1 bunch asparagus, ends trimmed, cut into 1 inch pieces
None None Tzatziki
1/2 None cucumber, grated, excess moisture squeezed out
1 cup Greek yogurt
1 tbsp lemon juice
1 clove garlic, minced
1 bunch watercress, trimmed

1
Preheat oven to 400u00b0F. Line a baking tray with parchment paper.
2
Toss squash with 1 tbsp oil. Arrange in a single layer on prepared tray. Sprinkle with cumin and season. Roast for 20-25 mins, until tender and golden. Add pumpkin seeds and roast for another 5 mins.
3
Meanwhile. cook rice following package instructions. Rinse under cold water. Drain.
4
Blanch peas in boiling salted water for 2 mins. Add asparagus and cook for another 30 seconds. Rinse under cold running water. Drain. Set aside.
5
To make tzatziki, combine grated cucumber, yogurt, lemon juice and garlic. Season. Set aside.
6
In a serving bowl, combine cooled rice, squash, peas, asparagus, pumpkin seeds and watercress. Drizzle remaining olive oil over top and season to taste. Serve with a dollop of tzatziki.

262

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 13 ingredients. The key ingredients include: 1 lb winter squash, peeled, cut into 1 inch chunks, 2 tbsp olive oil, 1 tsp ground cumin, 1/3 cup pumpkin seeds, and more.

Yes, Brown Rice 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 Salad

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