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Sticky Asian pumpkin & red rice salad
Sticky Asian pumpkin & red rice salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Zesty lemongrass paste elevates hearty vegetarian pumpkin dish.
Ingredients:
  • 160g (3/4 cup) red rice, rinsed
  • 375ml (1 1/2 cups) water
  • 1.2kg Kent pumpkin, cut into 8 wedges
  • 16.80 gm coconut oil, melted
  • 30.00 ml finely grated palm sugar
  • 20.00 ml lemongrass paste
  • 60ml (1/4 cup) lime juice
  • 125.00 ml fresh coriander leaves, chopped
  • 1 fresh long green chilli, chopped
  • 170g ctn no-fat Greek yoghurt
  • 125.00 ml fresh Thai basil leaves
  • 125.00 ml fresh mint leaves
  • 40.00 ml fried shallots
Instructions:
  • 1. Preheat your oven to 200C/180C fan forced and line 2 baking trays with baking paper. 2. In a small saucepan over high heat, combine rice and water. Bring to a boil, then reduce heat to low. Cover and cook for 35 minutes or until tender. 3. Let it stand covered for 5 minutes, then transfer to a colander to drain and cool.
  • Place the pumpkin wedges on prepared trays. Drizzle with oil and season. Roast for 20 minutes or until golden, turning halfway through cooking.
  • Mix together palm sugar, lemongrass, and 2 tablespoons of lime juice in a small bowl. Season generously. Drizzle the mixture over the pumpkin. Roast for an additional 10-15 minutes until the pumpkin is tender and has a light caramelized finish.
  • In a food processor, finely chop the coriander and chilli. Add the yoghurt and remaining lime juice, then process until thoroughly blended. Season to taste.
  • Mix the rice with fresh basil and mint in a bowl. Place the pumpkin and rice blend on a serving plate. Top with yogurt dressing and garnish with crispy shallots before serving.

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