Brown Rice with Roasted Pumpkin

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Brown rice with roasted pumpkin

Ingredients

Pumpkin - 14.1 oz
Boiled White Round Rice - 1 cup
Sunflower Seeds - to taste
Arugula - 1 bunch
Meyer Lemon Juice - 2 teaspoons
Soy Sauce - 2 teaspoons
Olive Oil - 1 teaspoon
Garlic - ¼ clove
Sugar - a pinch
Shelled pumpkin seeds - to taste

Step by Step guide

Step 1

Wrap the pumpkin in foil and bake in a preheated oven at 356°F until tender (30–40 minutes). Once the pumpkin cools slightly, scoop out the flesh from the skin and cut it into small cubes.

Step 2

Next, place the seeds on a baking sheet in the oven and roast for about 5 minutes, stirring until golden.

Step 3

Cook the rice in 3 cups of lightly salted water, making sure not to overcook it.

Step 4

In a bowl, mix together the lemon juice, soy sauce, oil, crushed garlic, and a small pinch of sugar. Stir until the sugar is completely dissolved. At this stage, it's best to taste the sauce and adjust the acidity and saltiness to your preference.