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Roasted Pumpkin and Red Rice Salad RecipeRoasted Pumpkin and Red Rice Salad

Source: MyFoodDiary.com

Roasted Pumpkin and Red Rice Salad Recipe

If you are tired of brown rice and quinoa, give red rice a try. In this seasonal recipe, it is combined with roasted pumpkin and curry powder for a whole grain side dish that gives you a boost of fiber. Any variety of winter squash can be substituted for the pumpkin, and if you are not a fan of curry, switch to other spices like chili powder or cumin.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
207
Calories
% Daily Value*
5%
Total Fat 3.5g
2%Saturated Fat 0.5g
Trans Fat 0g
0%
Cholesterol 0mg
6%
Sodium 147mg
14%
Total Carbohydrate 42.5g
14%
Dietary Fiber 3.8g
Sugars 1.7g
Protein 4g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 20 minutes

Cooking time: 25 minutes

Baking time: 15 minutes

Ingredients

  • 1 cup dry red rice
  • 1 ½ cups water
  • 2 cups peeled and cubed pumpkin
  • 1/3 cup diced onion
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • ¼ tsp fine ground sea salt
  • 2 green onions, greens-only, sliced

Directions

  1. Preheat the oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray.
  2. Add the rice and the water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 20 minutes. Let rest, covered, for at least 5 minutes. The rice will absorb any remaining liquid.
  3. While the rice cooks, place the pumpkin, onion, olive oil, curry powder, and sea salt in a medium bowl. Toss to coat all ingredients with the spices. Transfer the pumpkin to the baking sheet and spread in a single layer.
  4. Bake for 10 minutes, remove from the oven and stir. Bake for 5 more minutes, or until the pumpkin is tender.
  5. In a medium bowl, stir together the rice and pumpkin. Fold in the sliced green onions and serve warm.
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