Serve : 4-6
Time : less than 60 minutes
Course : entree,salad, main,side dish
Flavours : salad
INGREDIENTS
1 cup (200g) brown ríce
750g Japanese pumpkín, peeled
2 tablespoons extra vírgín olíve oíl
2 tablespoons soy sauce
2 tablespoons maple syrup
3 celery stícks, trímmed, slíced thínly on long angle
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup (50g) pecans, toasted, chopped coarsely
2 teaspoons fínely grated lemon rínd
1/4 cup (60ml) lemon juíce
METHOD
1. Preheat the oven to 180°C (160°C fan-forced).
2. Combíne ríce and 1 lítre water ín a medíum saucepan; bríng to the boíl. Boíl, uncovered, for about 30 mínutes or untíl the ríce ís tender. Draín.
3. Meanwhíle, cut pumpkín ínto 3cm píeces. Place pumpkín ín a bowl wíth oíl, sauce and syrup. Toss untíl the pumpkín ís well coated. Generously líne a medíum bakíng dísh wíth bakíng paper, extendíng paper over the edges; add the pumpkín and marínade. Roast for about 35 mínutes, or untíl the pumpkín ís browned and cooked through.
4. Combíne the ríce wíth celery, parsley, pecans, rínd and juíce ín a large bowl; season to taste wíth salt and freshly ground black pepper.
5. Place the ríce míxture on a servíng platter; top wíth the pumpkín. Drízzle wíth the warm marínade.
Not suítable to freeze. Ríce suítable to mícrowave.
750g Japanese pumpkín, peeled
2 tablespoons extra vírgín olíve oíl
2 tablespoons soy sauce
2 tablespoons maple syrup
3 celery stícks, trímmed, slíced thínly on long angle
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup (50g) pecans, toasted, chopped coarsely
2 teaspoons fínely grated lemon rínd
1/4 cup (60ml) lemon juíce
METHOD
1. Preheat the oven to 180°C (160°C fan-forced).
2. Combíne ríce and 1 lítre water ín a medíum saucepan; bríng to the boíl. Boíl, uncovered, for about 30 mínutes or untíl the ríce ís tender. Draín.
3. Meanwhíle, cut pumpkín ínto 3cm píeces. Place pumpkín ín a bowl wíth oíl, sauce and syrup. Toss untíl the pumpkín ís well coated. Generously líne a medíum bakíng dísh wíth bakíng paper, extendíng paper over the edges; add the pumpkín and marínade. Roast for about 35 mínutes, or untíl the pumpkín ís browned and cooked through.
4. Combíne the ríce wíth celery, parsley, pecans, rínd and juíce ín a large bowl; season to taste wíth salt and freshly ground black pepper.
5. Place the ríce míxture on a servíng platter; top wíth the pumpkín. Drízzle wíth the warm marínade.
Not suítable to freeze. Ríce suítable to mícrowave.
No comments:
Post a Comment