SunRice

Orange & Roasted Pumpkin Salad

I am using:

Prep time

15min

Cook time

60min

Try out this zesty rice salad for a fresh light meal idea! This flavoursome orange and roasted pumpkin salad recipe is both easy to make and delicious.

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.

  • 2 cup SunRice Brown Medium Grain Rice

  • 500 g Pumpkin (seeds removed and cut into bite size pieces)

  • 3 oranges (1 juiced, 2 skin removed and segments filleted)

  • 2 Shallots (sliced diagonally)

  • 5 tbsp Macademia Nuts (dry roasted and roughly chopped)

  • 100 g Baby Spinach

  • ½ bunch Parsley

  • 100 g Blue Cheese (crumbled)

  • 1 pinch Salt

  • 6 tbsp Olive Oil

  • 2 tbsp Balsamic Vinegar

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 Orange & Roasted Pumpkin Salad

Method

  • 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. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    __Tip: __For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Pre-heat oven to 180C.

  • Place pumpkin in a non-stick baking dish, season with salt and pepper, drizzle with olive oil and balsamic vinegar. Bake in the oven for 20-25 minutes or until pumpkin is tender. Set aside.

  • Place cooked SunRice Black Rice into a bowl, add pumpkin including pan juices, shallots, nuts, orange juice, spinach and parsley, season and gently toss.

  • Arrange in serving bowls and top with crumbled cheese, garnish with orange segments.

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