Hasselback Pumpkin with Black Rice Salad

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A delicious vegetarian dish perfect for summer with roasted pumpkin and a tasty yogurt sauce. Enjoy this tasty and nutritious meal.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 250 g SunRice Microwave Black Rice (packet)

  • ⅔ kg Butternut Pumpkin (piece, halved lengthways, peeled)

  • ⅓ cup Extra Virgin Olive Oil

  • 3 tsp Honey

  • 2 tsp Dijon Mustard

  • ¼ cup Seed Mix (Pepita, Sunflower and Sesame)

  • 1 tbsp Sherry Vinegar or Red Wine Vinegar

  • 1 cup Fresh Herbs (like basil leaves, parsley and mint)

  • ½ cup Greek Yoghurt

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Hasselback Pumpkin with Black Rice Salad


  • Preheat the oven to 200°C fan forced. Place the pumpkin on a board. Make cuts, spaced 5mm apart, across the pumpkin, but not all the way through. Place, cut side up in a lightly greased roasting pan.

  • Whisk the oil, honey and mustard together until well combined. Spoon 2 tablespoons over the pumpkin. Season and roast for 1 hour 15 minutes or until golden and tender. Place the seed mix on a baking tray and roast in the oven under the pumpkin for 5 minutes until light golden. Remove and cool.

  • Meanwhile, stir the vinegar into the remaining oil mixture. Warm the SunRice Microwave Black Rice pouch for 90 seconds in the microwave, transfer to a bowl and set aside to cool for 10 minutes. Stir the herbs, seed mix and dressing into the rice.

  • Spoon the yoghurt over the base of 2 plates. Add the pumpkin and spoon over the rice salad. Serve.

    Tip You can roast the pumpkin with the skin on, the cooking time is the same.

    Tip Keep the seeds from the pumpkin, place them in the pan with the pumpkin while roasting, they become super crispy and can be sprinkled over the pumpkin for extra crunch and flavour to serve.

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