Brown Rice with Roasted Pumpkin
Main Dishes • European
Description
Brown rice with roasted pumpkin
Ingredients
- Pumpkin 15 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 355°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.
Step 5
Divide the rice onto two plates, drizzle with the sauce, add the diced pumpkin, seeds, and arugula.
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