Roast Pumpkin and Mustard Seed Brown Rice
An easy, satisfying vegetarian meal or accompaniment. The dish is gluten free and low GI.
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Loading... Ingredients
190 ml (¾ cup) pumpkin, diced
3 ml (½ tsp) salt
3 ml (1/2 tsp) ground black pepper
3 ml (½ tsp) mixed herbs, chopped
45 ml (3 tbsp) olive oil
250 ml (1 cup) Spekko Saman Brown Rice
5 ml (1 tsp) black mustard seeds
½ onion, finely diced
5 ml (1 tsp) crushed garlic
red onion slices and coriander for garnish
coriander leaves for garnishing
Parmesan shavings (optional)
Method
1.Pre-heat the oven to 180 °C.
2.Spread the pumpkin slices in a roasting tin, sprinkle with salt, pepper, the herbs and one tablespoon olive oil. Roast for 30 – 40 minutes until done.
3.In the meanwhile cook the Spekko Saman Brown Rice according to the instructions on the pack. Set aside.
4.Heat two tablespoons oil in a pot, add the black mustard seeds – allow to fry and pop.
5.Add the onion and sauté until soft, taking care not to burn.
6.Add the garlic and fry for 30 seconds.
7.Add the diced pumpkin and brown rice and mix through.
8.Serve in individual bowls and top with onion slices, coriander and shaved Parmesan cheese.