Brown Rice Roast Pumpkin and Seed Salad

Name: Brown Rice Roast Pumpkin and Seed Salad
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: olive oil flavored cooking spray; 1 kg pumpkin, peeled, deseeded and cubed; 2 cups brown rice; 1/3 cup pepitas; 1/3 cup sunflower seeds; 1/3 cup fresh lime juice; 1 tablespoon soy sauce; 1/2 teaspoon sesame oil; 1 garlic clove, crushed; 1/4 teaspoon brown sugar; fresh rocket

Submitted by Wendy's Kitchen

"I am just going to make this for dinner and thought I must post it quickly. I love this salad. You can serve it as a main course salad or as I am doing with lamb cutlets."

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 6

ingredients

olive oil flavored cooking spray
1 kg pumpkin, peeled, deseeded and cubed
2 cups brown rice
¹⁄₃ cup pepitas
¹⁄₃ cup sunflower seeds
Dressing
¹⁄₃ cup fresh lime juice
1 tablespoon soy sauce
¹⁄₂ teaspoon sesame oil
1 garlic clove, crushed
¹⁄₄ teaspoon brown sugar
fresh rocket

directions

Cook pumpkin in oven, sparyed with olive oil until light brown and tender. Let coll to room temperature.
Cook brown rice in large saucepan of boiling water for 30 minutes. Drain in colander - do not overcook. Cool.
Brown pumpkin and sunflower seeds in oven for 5 minutes at 180 Degrees Celsius.
Remove from oven and let cool slightly.
Mix all dressing ingredients together.
Place rice in large bowl, pour over dressing, mix throught, add all other ingredients and mix well.