Walnut & Roast Pumpkin Salad | Rice Recipes | SunRice

Walnut & Roast Pumpkin Salad

Easy

< 1 Hour

Serves 6

Vegan

Vegetarian

Walnut & Roast Pumpkin Salad

Ingredients Method

Ingredients


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Method


  1. Bring a large pot of water to the boil. Add rice and boil for 30 minutes or until cooked. Drain and cool.

  2. Meanwhile, preheat oven to 200C. Place pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and toss to coat. Roast for 20 minutes or until tender. Cool.

  3. Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.

  4. Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.

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Walnut & Roast Pumpkin Salad

Easy

< 1 Hour

Serves 6

Vegan

Vegetarian

Ingredients


Method


  1. Bring a large pot of water to the boil. Add rice and boil for 30 minutes or until cooked. Drain and cool.

  2. Meanwhile, preheat oven to 200C. Place pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and toss to coat. Roast for 20 minutes or until tender. Cool.

  3. Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.

  4. Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.