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Brown rice salad
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Roasted pumpkin and cranberry brown rice salad - a delicious, versatile dish for any meal.
Ingredients:
  • 500g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
  • 18.20 gm extra virgin olive oil
  • 300g (1 1/2 cups) brown rice
  • 70g (1/2 cup) pecans, toasted, coarsely chopped
  • 75g (1/2 cup) Dried Cranberries
  • 3 green shallots, thinly sliced
  • 250.00 ml, loosely packed, fresh basil leaves
  • 80ml (1/3 cup) extra virgin olive oil
  • 80ml (1/3 cup) fresh orange juice
  • 30.00 ml white wine vinegar
Instructions:
  • Preheat the oven to 200C/180C fan forced. Arrange the pumpkin slices in a baking dish in a single layer and generously drizzle with oil. Roast for 40 minutes or until the pumpkin is tender.
  • Prepare the rice according to the instructions on the packet.
  • Prepare the orange dressing by placing all the ingredients in a jar with a screw-top lid. Close the lid tightly and shake vigorously until well combined.
  • In a large bowl, mix together the pumpkin, rice, pecans, cranberries, and dressing, tossing to combine. Season to taste, then transfer to a serving platter and sprinkle with shallot and basil.

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