Name: Brown rice salad with pumpkin
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1 cup (200g) medium grain brown rice; 1 kilogram jap pumpkin, peeled; 2 tablespoon extra virgin olive oil; 250 gram broccoli, cut into small florets; 3 celery sticks, trimmed, sliced thinly on angle; 2 tablespoon sesame seeds, toasted; 75 gram packet pomegranate arils (seeds); 1 sheet nori (seeweed), toasted and cut into fine strips; Miso dressing; 1 tablespoon honey; 1 teaspoon sesame oil; 2 tablespoon white miso; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice

Brown rice salad with pumpkin

There is nothing boring about this inventive salad. Bold flavours of roast pumpkin, pomegranate seeds and nori with brown rice and a miso dressing will give your view of salads a pleasant refresher.

Skip to Recipe

Serves 8

Prep

15M

Cook

45M

Total

Ingredients

1 cup (200g) medium grain brown rice

1 kilogram jap pumpkin, peeled

2 tablespoon extra virgin olive oil

250 gram broccoli, cut into small florets

3 celery sticks, trimmed, sliced thinly on angle

2 tablespoon sesame seeds, toasted

75 gram packet pomegranate arils (seeds)

1 sheet nori (seeweed), toasted and cut into fine strips

Miso dressing

1 tablespoon honey

1 teaspoon sesame oil

2 tablespoon white miso

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

Method

1.Preheat the oven to 220°C (200°C fan-forced).Line baking tray with baking paper.

2.Combine rice and 1 litre water in a medium saucepan; bring to the boil. Boil gently and uncovered, for about 25 minutes or until the rice is tender. Drain.

3.Meanwhile, cut pumpkin into 3cm pieces. Place pumpkin and oil in a bowl and season with sea-salt and freshly ground black pepper; toss until the pumpkin is well coated. Transfer to lined baking tray; roast for about 35 minutes, or until the pumpkin is browned and cooked through.

4.Bring a large pot of water to the boil and blanch the broccoli florets for 1-2 minutes. Drain.

5.Meanwhile, to make the dressing; whisk honey and sesame oil into the miso, then whisk in lemon juice and zest. Season.

6.Combine the rice with broccoli, celery and sesame seeds.

7.Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade and then spoon over the miso dressing. Sprinkle with pomegranate arils and sliced nori.

Not suitable to freeze. Rice suitable to microwave
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

About your privacy