Brown Rice Roast Pumpkin and Seed Salad |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I am just going to make this for dinner and thought I must post it quickly. I love this salad. You can serve it as a main course salad or as I am doing with lamb cutlets. Ingredients:
olive oil flavored cooking spray |
1 kg pumpkin, peeled, deseeded and cubed |
2 cups brown rice |
1/3 cup pepitas |
1/3 cup sunflower seeds |
1/3 cup fresh lime juice |
1 tablespoon soy sauce |
1/2 teaspoon sesame oil |
1 garlic clove, crushed |
1/4 teaspoon brown sugar |
fresh rocket |
Directions:
1. Cook pumpkin in oven, sparyed with olive oil until light brown and tender. Let coll to room temperature.
2. Cook brown rice in large saucepan of boiling water for 30 minutes. Drain in colander - do not overcook. Cool.
3. Brown pumpkin and sunflower seeds in oven for 5 minutes at 180 Degrees Celsius.
4. Remove from oven and let cool slightly.
5. Mix all dressing ingredients together.
6. Place rice in large bowl, pour over dressing, mix throught, add all other ingredients and mix well.
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