Brown Rice And Roast Pumpkin Salad

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/3 cup pecans, toasted, chopped coarsely
• 2 teaspoons finely grated lemon rind
• 1/4 cup lemon juice

Recipe

• 1 preheat the oven to 180°c (160°c fan-forced).
• 2 combine rice and 1 litre water in a medium saucepan; bring to the boil. boil, uncovered, for about 30 minutes or until the rice is tender. drain.
• 3 meanwhile, cut pumpkin into 3cm pieces. place pumpkin in a bowl with oil, sauce and syrup. toss until the pumpkin is well coated. generously line a medium baking dish with baking paper, extending paper over the edges; add the pumpkin and marinade. roast for about 35 minutes, or until the pumpkin is browned and cooked through.
• 4 combine the rice with celery, parsley, pecans, rind and juice in a large bowl; season to taste with salt and freshly ground black pepper.
• 5 place the rice mixture on a serving platter; top with the pumpkin. drizzle with the warm marinade.