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Amy Chatwin

Amy Chatwin

Blogger, Thoroughly Nourished Life
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Baked Pumpkin, Chickpea and Brown Rice Salad with Crispy Pumpkin Seeds recipe

be. Warm Up Recipe Book — Posted 29/06/15

A comforting winter salad, with an invigorating blend of textures and flavours.

Serves: 4

Winter comfort food doesn’t have to be heavy to be hearty. A pilaf style brown rice and chickpea salad pairs with sweet, roasted pumpkin and crispy pumpkin seeds for a winter dish that will comfort and nourish. 

Ingredients

¼ small kent pumpkin

1 cup brown rice

3 cups no-salt added vegetable stock

½ tablespoon olive oil

1 medium brown onion, thinly sliced

2 garlic cloves, crushed

1 teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoons ground coriander seeds

½ teaspoon black pepper

1 can chickpeas, drained, rinsed

 5 cups baby kale leaves

¼ cup pumpkin seeds

For the dressing

1 tablespoon olive oil

3 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

½ teaspoon black pepper

¼ teaspoon salt

Method

1. Preheat your oven to 200°C and line a baking sheet with baking paper.

2. Slice pumpkin into half-moons and place on baking sheet. Bake for 25-30 minutes or until pumpkin is cooked.

3. While pumpkin roasts, prepare the rice. Place rice and vegetable stock into a large microwave safe bowl. Place in microwave (uncovered) and microwave on high for 10 minutes. Remove and stir. Reduce microwave power to medium (50%) and cook for a further 20 minutes stirring half way through. Once cooked, cover top with a tea towel and set aside until required.

4. In a large saucepan heat the olive oil over a medium heat. Cook sliced onion and garlic cloves until onion becomes translucent. Add cinnamon, cumin, coriander, and black pepper. Stir until spices coat onion and cook for a further 2 minutes.

5. Add drained chickpeas and stir to incorporate, then add rice and carefully stir until everything is mixed well. Remove from heat, place into a large bowl and stir through baby kale leaves. 

6. Place pumpkin seeds into frying pan and cook over medium heat for 5 minutes or they start to crisp and brown. Remove and set aside until required.

7. Make the dressing by placing all ingredients into a small bowl and whisking well. 

8. Assemble the salad. Spoon rice mixture onto a large platter and top with slices of roasted pumpkin. Pour dressing over and then top with crisped pumpkin seeds. 

Leftovers will keep up to 3 days in an airtight container in the refrigerator.

Note: You can substitute rocket leaves if baby kale is unavailable.

This recipe appears in the be. Warm Up recipe book. Download your free copy or view all recipes online. 

Extra   Try more vegetarian recipes and salad recipes.
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