Pumpkin and mustard seed brown rice
An easy, satisfying vegetarian meal or accompaniment. The dish is gluten free and low GI.
(No Ratings Yet)
Loading... Ingredients
- 190 ml (¾ cup) pumpkin, diced
- 3 ml (½ teaspoon) salt
- 3 ml (1/2 tsp) ground black pepper
- 3 ml (½ tsp) mixed herbs, chopped
- 45 ml (3 tbsp) olive oil
- 250 ml (1 cup) Spekko Saman Brown Rice
- 5 ml (1 tsp) black mustard seeds
- ½ onion, finely diced
- 5 ml (1 tsp) crushed garlic
- Red onion slices and coriander for garnish
- Coriander leaves for garnishing
- Parmesan shavings (optional)
Method
- Pre-heat the oven to 180°C.
- Spread the pumpkin slices in a roasting tin, sprinkle with salt, pepper, the herbs and one tablespoon olive oil. Roast for 30 – 40 minutes until done.
- In the meanwhile cook the Spekko Saman Brown Rice according to the instructions on the pack. Set aside.
- Heat two tablespoons oil in a pot, add the black mustard seeds – allow to fry and pop.
- Add the onion and sauté until soft, taking care not to burn.
- Add the garlic and fry for 30 seconds.
- Add the diced pumpkin and brown rice and mix through.
- Serve in individual bowls and top with onion slices, coriander and shaved Parmesan cheese.