Gluten-Free Brown Rice & Pumpkin Salad Recipe

Salad is a dish contains a mixture of small pieces of food, like vegetables with sauce or salad dressing. Here is a healthy salad recipe which consists of brown rice and roasted Pumpkin Salad Recipe.

Ingredients:

Olive oil spray – to grease
Kent pumpkin (peeled, deseeded and cut into 2-3cm pieces) – 1kg
Long-grain brown rice – 400g (2 cups)
Pepitas – 60g (1/3 cup)
Sunflower seed kernels – 55g (1/3 cup)
Fresh lime juice – 80ml (1/3 cup)
Soy sauce – 1 tbsp.
Sesame oil – 1 /2 tsp.
Small garlic clove (crushed) – 1
Brown sugar – 1/4 tsp.
Rocket – 1 bunch

Procedure:

Preheat the oven to 200°C.
Lightly grease a large baking tray by spraying olive oil. Place pumpkin pieces on the greased baking tray in a single layer and spray olive oil lightly. Place it into the preheated oven and bake for 30 minutes or until tender and light brown.
Cool at room temperature after removing from oven.
Subsequently, cook rice in a large saucepan and drain. Cool at room temperature.
Lower the heat of oven to 180°C. Scatter the sunflower seed kernels and Pepitas and on the baking tray. Place it in the oven and bake for 5 minutes or until lightly toasted, by stirring halfway during cooking. Allow to cool after removing from oven.
Add the lime juice, garlic, soy sauce, sugar and sesame oil in a small bowl and combine well.
Take the rice in a large bowl and drizzle with sauce mixture. Gently stir the mixture with a large metal spoon to combine well. Add the roasted pumpkin, rocket, seed kernels to the rice mixture and combine well.
Place this salad mixture in serving dish and serve warm.

This salad is a good combination of the roasted pumpkin, Pepitas and sunflower seed kernels being mixed with rice.