Sticky Asian pumpkin & red rice salad

Recipes / Vegetarian

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

Recipe «Sticky Asian pumpkin & red rice salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 160g red rice, rinsed, 375ml water, 1.2kg Kent pumpkin, cut into 8 wedges, 1 tbs coconut oil, melted, 1 1/2 tbs finely grated palm sugar , 1 tbs lemongrass paste, 60ml lime juice, 1/2 cup fresh coriander leaves, chopped , 1 fresh long green chilli, chopped, 170g ctn no-fat Greek yoghurt, 1/2 cup fresh Thai basil leaves, 1/2 cup fresh mint leaves, 2 tbs fried shallots.

Ingredients:

  • 160g red rice, rinsed 
  • 375ml water 
  • 1.2kg Kent pumpkin, cut into 8 wedges 
  • 1 tbs coconut oil, melted 
  • 1 1/2 tbs finely grated palm sugar 
  • 1 tbs lemongrass paste 
  • 60ml lime juice 
  • 1/2 cup fresh coriander leaves, chopped 
  • 1 fresh long green chilli, chopped 
  • 170g ctn no-fat Greek yoghurt 
  • 1/2 cup fresh Thai basil leaves 
  • 1/2 cup fresh mint leaves 
  • 2 tbs fried shallots 

Instructions

  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.