Savory Bhutanese Red Rice Salad with Roasted Pumpkin and Toasted Nuts
An exotic, earthy salad combining Bhutanese red rice, roasted pumpkin, and a medley of toasted nuts, perfect for a nutritious lunch or light dinner.
Preparation
Get these tasks done before you start cooking.
Cooking the Red Rice
- 1
Boil Broth
Bring 3 cups of water or vegetable broth to a boil.
- 2
Add Rice
Add the rinsed red rice and a pinch of salt.
- 3
Simmer Rice
Reduce heat, cover, and simmer for 30-40 minutes, until tender.
Roasting the Pumpkin
- 1
Preheat Oven
Preheat the oven to 400°F (200°C).
- 2
Season Pumpkin
Toss pumpkin cubes with olive oil, cinnamon, salt, and pepper.
- 3
Roast Pumpkin
Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
Tip: Ensure the pumpkin is uniformly cubed for even roasting. Toss roasted pumpkin halfway through for even browning.
How to Make Savory Bhutanese Red Rice Salad with Roasted Pumpkin and Toasted Nuts
Total time: 1 h 40 min · Yields 4 servings
- 1
Toasting Nuts
Heat a skillet over medium heat, add nuts and sesame seeds, and dry toast until golden.
- 2
Making the Vinaigrette
Whisk together oil, vinegar, honey, mustard, salt, and pepper in a small bowl.
- 3
Combining Ingredients
In a large bowl, combine cooked rice, roasted pumpkin, toasted nuts, and vinaigrette. Toss to coat.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.