Savory Bhutanese Red Rice Salad with Roasted Pumpkin and Toasted Nuts

Name: Savory Bhutanese Red Rice Salad with Roasted Pumpkin and Toasted Nuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Salad
Ingredients: 1 cup Bhutanese red rice; 3 cups water or vegetable broth; 2 cups pumpkin; 2 tablespoons olive oil; 1 teaspoon ground cinnamon; Salt and pepper to taste; 1/3 cup almonds; 1/3 cup walnuts; 1 tablespoon sesame seeds; 3 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; Salt and pepper to taste

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

1 cup Bhutanese red rice

rinsed and drained

3 cups water or vegetable broth

For the Roasted Pumpkin

2 cups pumpkin

peeled and cubed

2 tablespoons olive oil

1 teaspoon ground cinnamon

Salt and pepper to taste

For the Toasted Nuts

1/3 cup almonds

coarsely chopped

1/3 cup walnuts

coarsely chopped

1 tablespoon sesame seeds

For the Vinaigrette

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and pepper to taste

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