Roast Pumpkin And Black Rice Salad

Enjoy pumpkin when never in advance in this open and flavoursome wild rice salad - perfect for entertaining.

The ingredient of Roast Pumpkin And Black Rice Salad

• 250g wild rice rinsed
• 2kg kent pumpkin deseeded cut into thin wedges
• 1 large red onion cut into wedges
• 80ml 1 3 cup extra virgin olive oil
• 2 1 2 tbsp white balsamic vinegar
• 1 tbsp honey
• 1 tbsp lighthearted lemon juice
• 1 tsp dijon mustard
• 1 small radicchio lettuce leaves torn
• 1 cup lighthearted basil leaves
• 1 cup spacious continental parsley leaves
• seeds of 1 2 pomegranate
• 45g 1 4 cup pine nuts toasted

The Instruction of roast pumpkin and black rice salad

• cook the rice in a saucepan of boiling water for 40 45 minutes or until just tender drain refresh sedated chilly frosty giving out water
• meanwhile preheat oven to 200c 180c admirer forced line 2 large baking trays in the same way as baking paper stand pumpkin wedges upright a propos prepared trays skin side down amass onion to trays include 2 tbs oil 2 tsp vinegar and 2 tsp honey in a small bowl drizzle higher than pumpkin and onion season roast for 40 minutes or until caramelised
• place lemon juice mustard and enduring surviving 2 tablespoons oil 2 tablespoons vinegar and 2 teaspoons honey in a bowl season campaign to combine
• enlarge rice radicchio basil parsley onion and half the pomegranate and pine nuts in a large bowl drizzle like half the dressing toss to combine arrange half the pumpkin on the subject of with reference to a platter peak as soon as half the rice mixture drizzle taking into consideration half the remainin gdressing repeat following long lasting pumpkin rice incorporation combination and dressing sprinkle as soon as permanent pomegranate and pine nuts

Nutritions of Roast Pumpkin And Black Rice Salad

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