SunRice
Poh's rice kitchen

Poh's Brown Rice & Pumpkin Salad with Pine Nuts

I am using:

Prep time

10min

Cook time

30min

Enjoy this brown rice and pumpkin salad on its own or as a side dish! Combined with pine nuts for extra flavour, this recipe is both tasty and simple.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Brown Medium Grain Rice

  • 880 g Butternut Pumpkin (skin left on, diced 3cm cubes)

  • 70 g Toasted Pine Nuts or Slivered Almonds

  • 3 cup Baby Spinach Leaves

  • ¾ Red Onion (peeled, diced 5mm)

  • 2 tbsp Lemon Juice or White Balsamic (or to taste)

  • 1 tbsp Olive Oil

  • Salt & Pepper (to taste)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Poh's Brown Rice & Pumpkin Salad with Pine Nuts

Method

  • Preheat oven to 180C and cook rice. 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.

    __Tip: __If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. Cool. For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Lay pumpkin on a baking tray lined with baking paper. drizzle with olive oil and sprinkle salt and pepper over the top. Roast for about 40 minutes or until tender. Cool

  • Combine all the ingredients in a salad bowl and toss with clean hands. Serve immediately.

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