Orange & Roasted Pumpkin Salad | Rice Recipes | SunRice

Orange & Roasted Pumpkin Salad

Easy

< 1 Hour

Serves 4

Vegetarian

Orange & Roasted Pumpkin Salad

Ingredients Method

Ingredients


Brown Medium Grain 1Kg Png Transparent 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.

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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.