Brown rice pumpkin salad
Autumn-Fall/Winter

Brown rice pumpkin salad

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.

The key to this recipe are pumpkin seeds, richi in minerals, amino acids, insature fats and vitamins C, B, E.

Brown rice pumpkin salad: Ingredients

Serves 4

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

 

 Brown rice pumpkin salad: Method

  1. 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.
  1. 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.
  2. In a salad bowl, add the rice, top with the vegetables and serve with toasted white almonds and pumpukin seeds.

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