Brown rice, pumpkin salad is an ode to joy. It has all the necessary nutrients and can be modified according to your tastes. Rice can be replaced with farro, buckwheat or other grains; vegetables can be rotated according to the season and pumpkin seeds and almonds can be replaced with pistachios, walnuts, hazelnuts or cashews.
300 g (11 oz) brown rice
200 g (7 oz) pumpkin (winter squash), cut into cubes
2 onions, thinly sliced
2 radicchio, chopped
1 tablespoon toasted white almonds
1 tablespoon pumpkin seeds
Extra virgin olive oil, to taste
Pinch of sea salt
- Rinse the rice and cook in a pot filled with salted water for about 30–35 minutes. Drain and season with olive oil and a pinch of salt.
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add the pumpkin and spring onions. Add the radicchio and cook for 3–4 minutes. Add a pinch of salt during cooking.
- In a salad bowl, add the rice, top with the vegetables and serve with toasted white almonds and pumpkin seeds.