Orange & Roasted Pumpkin Salad | Rice Recipes | SunRice

Orange & Roasted Pumpkin Salad

Easy

< 1 Hour

Serves 4

Vegetarian

Orange & Roasted Pumpkin Salad

Ingredients Method

Ingredients


MG Brown 1kg 50098 FOP Repurpose ID120149 How to Cook Brown Rice

Method


  1. To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. Pre-heat oven to 180C.

  3. Place pumpkin in a non-stick baking dish, season with salt and pepper, drizzle with olive oil and balsamic vinegar. Bake in the oven for 20-25 minutes or until pumpkin is tender. Set aside.

  4. Place cooked SunRice Black Rice into a bowl, add pumpkin including pan juices, shallots, nuts, orange juice, spinach and parsley, season and gently toss.

  5. Arrange in serving bowls and top with crumbled cheese, garnish with orange segments.

Discover more inspiration with #SunRice

Orange & Roasted Pumpkin Salad

Easy

< 1 Hour

Serves 4

Vegetarian

Ingredients


Method


  1. To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  2. Pre-heat oven to 180C.

  3. Place pumpkin in a non-stick baking dish, season with salt and pepper, drizzle with olive oil and balsamic vinegar. Bake in the oven for 20-25 minutes or until pumpkin is tender. Set aside.

  4. Place cooked SunRice Black Rice into a bowl, add pumpkin including pan juices, shallots, nuts, orange juice, spinach and parsley, season and gently toss.

  5. Arrange in serving bowls and top with crumbled cheese, garnish with orange segments.