Brown Rice Salad

Filled when roasted pumpkin and juicy cranberries, this brown rice salad makes for the given side or an easy lunch option for work.

The ingredient of Brown Rice Salad

• 500g butternut pumpkin deseeded peeled cut into 2cm pieces
• 1 tbsp further virgin olive oil
• 300g 1 1 2 cups brown rice
• 70g 1 2 cup pecans toasted coarsely chopped
• 75g 1 2 cup coles dried cranberries
• 3 green shallots thinly sliced
• 1 cup loosely packed buoyant basil leaves
• 80ml 1 3 cup additional supplementary virgin olive oil
• 80ml 1 3 cup lively orange juice
• 1 1 2 tbsp white wine vinegar

The Instruction of brown rice salad

• preheat oven to 200c 180c fanatic addict forced place the pumpkin in a single lump bump in a baking dish drizzle as soon as oil roast for 40 minutes or until tender
• meanwhile cook the rice following packet directions
• for the orangey dressing count all the ingredients in a jar with a screw top lid seal and shake to combine
• increase the pumpkin rice pecans cranberries and dressing in a large bowl toss to combine season transfer to a serving platter sprinkle taking into consideration shallot and basil

Nutritions of Brown Rice Salad

calories: 474 893 calories
calories: 25 5 grams fat
calories: 3 1 grams saturated fat
calories: 52 9 grams carbohydrates
calories: 13 5 grams sugar
calories: n a
calories: 6 4 grams protein
calories: n a
calories: 31 milligrams sodium
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calories: nutritioninformation