Savory Bhutanese Red Rice Salad with Roasted Pumpkin and Toasted Nuts
A Nutty, Earthy Delight
An exotic, earthy salad combining Bhutanese red rice, roasted pumpkin, and a medley of toasted nuts, perfect for a nutritious lunch or light dinner.
- 1 h 15 min
- 4
- Intermediate
Ingredients
For the Salad Base
For the Roasted Pumpkin
For the Toasted Nuts
For the Vinaigrette
Preparation
Cooking the Red Rice
Boil Broth
Bring 3 cups of water or vegetable broth to a boil.
Add Rice
Add the rinsed red rice and a pinch of salt.
Simmer Rice
Reduce heat, cover, and simmer for 30-40 minutes, until tender.
Roasting the Pumpkin
Preheat Oven
Preheat the oven to 400°F (200°C).
Season Pumpkin
Toss pumpkin cubes with olive oil, cinnamon, salt, and pepper.
Roast Pumpkin
Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
Ensure the pumpkin is uniformly cubed for even roasting. Toss roasted pumpkin halfway through for even browning.
Cooking Process
Toasting Nuts
Heat a skillet over medium heat, add nuts and sesame seeds, and dry toast until golden.
Making the Vinaigrette
Whisk together oil, vinegar, honey, mustard, salt, and pepper in a small bowl.
Combining Ingredients
In a large bowl, combine cooked rice, roasted pumpkin, toasted nuts, and vinaigrette. Toss to coat.
Plating & Serving
Savory Bhutanese Red Rice Salad with Roasted Pumpkin and Toasted Nuts
Savory Bhutanese Red Rice Salad with Roasted Pumpkin and Toasted Nuts
Plating & Serving
Serve the salad warm or at room temperature on a large platter, allowing the vibrant colors to shine.