Brown Rice Roast Pumpkin And Seed Salad Recipes

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BROWN RICE ROAST PUMPKIN AND SEED SALAD



Brown Rice Roast Pumpkin and Seed Salad image

I am just going to make this for dinner and thought I must post it quickly. I love this salad. You can serve it as a main course salad or as I am doing with lamb cutlets.

Provided by Wendys Kitchen

Categories     Brown Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

olive oil flavored cooking spray
1 kg pumpkin, peeled, deseeded and cubed
2 cups brown rice
1/3 cup pepitas
1/3 cup sunflower seeds
1/3 cup fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 garlic clove, crushed
1/4 teaspoon brown sugar
fresh rocket

Steps:

  • Cook pumpkin in oven, sparyed with olive oil until light brown and tender. Let coll to room temperature.
  • Cook brown rice in large saucepan of boiling water for 30 minutes. Drain in colander - do not overcook. Cool.
  • Brown pumpkin and sunflower seeds in oven for 5 minutes at 180 Degrees Celsius.
  • Remove from oven and let cool slightly.
  • Mix all dressing ingredients together.
  • Place rice in large bowl, pour over dressing, mix throught, add all other ingredients and mix well.

Nutrition Facts : Calories 368.5, Fat 9.8, SaturatedFat 1.6, Sodium 175.6, Carbohydrate 63, Fiber 4.2, Sugar 3.5, Protein 10.7

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