Sticky Asian pumpkin & red rice salad

Sticky Asian pumpkin & red rice salad

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Lemongrass paste adds zing to the pumpkin in this healthy vegetarian main.

The ingredient of Sticky Asian pumpkin & red rice salad

  1. 160g (3/4 cup) red rice, rinsed
  2. 375ml (1 1/2 cups) water
  3. 1.2kg Kent pumpkin, cut into 8 wedges
  4. 1 tbs coconut oil, melted
  5. 1 1/2 tbs finely grated palm sugar
  6. 1 tbs lemongrass paste
  7. 60ml (1/4 cup) lime juice
  8. 1/2 cup fresh coriander leaves, chopped
  9. 1 fresh long green chilli, chopped
  10. 170g ctn no-fat Greek yoghurt
  11. 1/2 cup fresh Thai basil leaves
  12. 1/2 cup fresh mint leaves
  13. 2 tbs fried shallots

The instruction how to make Sticky Asian pumpkin & red rice salad

  1. Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place rice and water in a small saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 35 minutes or until tender. Stand covered for 5 minutes. Transfer to a colander to drain. Cool.
  2. Meanwhile, place the pumpkin wedges on prepared trays. Drizzle with the oil. Season. Roast, turning halfway through cooking, for 20 minutes or until golden.
  3. Combine palm sugar, lemongrass and 2 tbs of the lime juice in a small bowl. Season well. Drizzle over pumpkin. Roast for a further 10-15 minutes or until pumpkin is tender and lightly caramelised.
  4. Process the coriander and chilli in a food processor until finely chopped. Add the yoghurt and remaining lime juice. Process until well combined. Season.
  5. Combine the rice, basil leaves and mint leaves in a bowl. Arrange the pumpkin and rice mixture on a serving plate. Drizzle with the yoghurt dressing and sprinkle with the fried shallots.

Nutritions of Sticky Asian pumpkin & red rice salad

fatContent: 269.353 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 10 grams protein
sodiumContent:

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