Sweet spiced roast pumpkin and brown rice salad
- Replies 2
I love Roast Pumpkin and all the flavours of this dish just work so well together
15 min prep time 25 min cooking
serves 4
Ingredients
1/2 cup brown rice
400g kent pumpkin, unpeeled, cut into thin wedges
2 tsp cumin seeds
1 tbsp brown sugar
2 1/2 tbsp extra virgin olive oil, plus extra to serve
1/3 cup fresh coriander leaves
1 tbsp sultanas
2 tbsp slivered almonds, toasted
1/3 cup plain Greek-style yoghurt ( homebrand is good)
Sliced long red chilli, to serve (optional )
Method
15 min prep time 25 min cooking
serves 4
Ingredients
1/2 cup brown rice
400g kent pumpkin, unpeeled, cut into thin wedges
2 tsp cumin seeds
1 tbsp brown sugar
2 1/2 tbsp extra virgin olive oil, plus extra to serve
1/3 cup fresh coriander leaves
1 tbsp sultanas
2 tbsp slivered almonds, toasted
1/3 cup plain Greek-style yoghurt ( homebrand is good)
Sliced long red chilli, to serve (optional )
Method
- Step 1
Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
Step 2
Cook rice following packet directions.
- Step 3
- Meanwhile, place pumpkin in a large bowl. Add cumin seeds, sugar and 2 tablespoons oil. Season with salt and pepper. Toss to coat. Transfer to prepared tray. Bake for 20 to 25 minutes or until golden and tender.
Step 4
Cool rice for 10 minutes. Add coriander, sultanas, almonds and remaining oil. Season with salt and pepper. Toss to combine. Spoon 3/4 of rice mixture onto a serving dish. Top with pumpkin wedges. Spoon over remaining rice mixture. Place yoghurt in a small serving bowl. Drizzle with extra oil. Sprinkle chilli over pumpkin mixture. Serve with yoghurt mixture.
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