SunRice

Chilli roasted pumpkin, rice & quinoa salad

I am using:

Prep time

15min

Cook time

60min

A delicious salad on its own or as a side dish. If you're looking a vegetarian meal, just don’t add the bacon, for a meat free, substantial nutritious dish.

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

  • 1½ cup SunRice Naturally Rice and Quinoa (rinsed)

  • 750 g Butternut Pumpkin (peeled, cut into 4cm pieces)

  • 2 tbsp Olive Oil

  • 1 tbsp Maple Syrup

  • ½ tsp Chilli Flakes

  • 7 cup Water

  • 200 g Shortcut Bacon (chopped)

  • ⅔ cup Roasted Salted Cashews

  • 1 bunch Rocket (shredded)

  • 2 Long Green Chilies (deseeded, finely chopped)

  • cup Pitted Green Olives (finely chopped)

  • cup Olive Oil

  • 2 tbsp Apple Cider Vinegar

  • 1 clove Garlic (crushed)

  • 2 tsp Horse Radish Cream

  • 1 tsp Caster Sugar

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 Chilli roasted pumpkin, rice & quinoa salad

Method

  • Preheat oven to 200°C fan forced. Put the pumpkin on a baking tray. Combine 1 1/2 tablespoons of the oil, maple syrup and chili flakes. Drizzle over pumpkin, turn to coat. Roast for 35 - 40 minutes until golden and tender. Cool. Transfer to a large bowl.

  • Meanwhile, put rice and water into a medium saucepan and bring to the boil. Reduce heat, gentle boil, uncovered for 25 minutes or until rice is tender. Stand, covered for 5 minutes.. Rinse under cold running water. Drain well.

  • Heat remaining oil in a frying pan over a medium heat. Cook bacon, 5-7 minutes, stirring often until light golden. Drain on paper towel. Add to pumpkin, with rice, cashews and rocket.

  • To make dressing; combine all the ingredients in a screw-top jar, season and shake well to combine. Pour the dressing over the salad, toss to combine. Serve.

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