Olive oil spray, in order to grease
- 1kg kent pumpkin, peeled, deseeded, reduce into 2-3cm pieces
- 400g (2 cups) long-grain brown rice
- 60g (1/3 mug) pepitas (pumpkin seed kernels)
- 55g (1/3 cup) sunflower seed kernels
- 80ml (1/3 cup) fresh lime juice
- 1 the best spinner’s soy sauce
- 1/2 tsp sesame oil
- One and a halfsmall garlic clove, crushed
- 1/4 teaspoon brown sugar
- 1 bunch rocket, washed, trimmed, leaves torn
How to make Brown rice, roast pumpkin and seed salad
- Preheat stove to 200°C. Squirt a large baking tray with olive oil in order to gently grease. Set up the actual pumpkin, in a single layer, about the prepared tray as well as squirt lightly with olive oil. Make within pre-heated stove, turning halfway through cooking, with regard to 30 minutes or till light brown as well as sensitive. Eliminate through oven and set apart with regard to Fifteen minutes for cooling to room temperature.
- At the same time: prepare the rice in a large soup pot of boiling water for 30 minutes or till sensitive (do not overcook). Drain in a large colander and hang aside for Half an hour to cool in order to space heat.
- Reduce stove temperature to 180°C. Spread the pepitas and sunflower seed kernels over a large cooking tray. Bake in oven, stirring halfway through cooking food, for 5 minutes or even till gently done. Eliminate from oven and hang aside to cool slightly.
- Combine the actual lime juice, soy sauce, sesame oil, garlic and sugar inside a small jug. Place the rice in a big bowl. Drizzle with lime-juice combination and use a large steel spoon to carefully stir till well combined. Include the actual rocket, pumpkin, pepitas and sunflower seed kernels towards the rice mixture and gently mix till nicely mixed. Spoon salad amongst helping dishes as well as serve instantly.
Brown rice, roast pumpkin and seed salad is ready to serve.