Roast cinnamon pumpkin & rice
A delicious warm side that can be enjoyed as a filling lunch or a show stopper at your next dinner party. Try this Roast cinnamon pumpkin & rice recipe.
PREP TIME 25 min | COOK TIME 30 min | SERVES 4
INGREDIENTS
- 750 g pumpkin, cut into thin wedges
- 750 g cauliflower, cut into florets
- 1⁄4 cup vegetable oil
- 2 tsp cinnamon
- ½ tsp ground coriander
- ½ tsp ground cumin
- 2 tbsp brown sugar
- 450 g packet brown rice
- 1 tbsp lemon juice
- 1 tbsp pumpkin seeds (optional)
- 1 tbsp finely grated lemon zest
CORIANDER YOGHURT DRESSING
- 1 cup double cream yoghurt
- 2 tbsp chopped coriander leaves
- 1 tsp grated lemon zest
- 1 tsp lemon juice
METHOD
PREHEAT oven to 200°C.
PLACE pumpkin and cauliflower on a baking tray. In a bowl, combine 1 tbsp of the oil with the spices and drizzle evenly over vegetables, toss to coat well. Season and roast for 30 minutes or until tender.
COOK rice following packet directions. Transfer to a bowl, add remaining oil and the lemon juice, stir to combine.
CORIANDER YOGHURT DRESSING
COMBINE ingredients in a medium bowl and season.
SERVE
SPOON rice onto a large platter or divide equally among plates. Top with roasted vegetables and dollops of the dressing; sprinkle with seeds and rind.
FOOD TEAM TIP: The combination of brown sugar and cinnamon creates a deliciously caramelised flavour.
Roast cinnamon pumpkin & rice
Ingredients
- 750 g pumpkin, cut into thin wedges
- 750 g cauliflower, cut into florets
- 1⁄4 cup vegetable oil
- 2 tsp cinnamon
- ½ tsp ground coriander
- ½ tsp ground cumin
- 2 tbsp brown sugar
- 450 g packet brown rice
- 1 tbsp lemon juice
- 1 tbsp pumpkin seeds (optional)
- 1 tbsp finely grated lemon zest
- CORIANDER YOGHURT DRESSING
- 1 cup double cream yoghurt
- 2 tbsp chopped coriander leaves
- 1 tsp grated lemon zest
- 1 tsp lemon juice
Instructions
Preheat oven to 200°C.
Place pumpkin and cauliflower on a baking tray. In a bowl, combine 1 tbsp of the oil with the spices and drizzle evenly over vegetables, toss to coat well. Season and roast for 30 minutes or until tender.
Cook rice following packet directions. Transfer to a bowl, add remaining oil and the lemon juice, stir to combine.
For the coriander yoghurt dressing
Combine ingredients in a medium bowl and season.
To serve
Spoon rice onto a large platter or divide equally among plates. Top with roasted vegetables and dollops of the dressing; sprinkle with seeds and rind.
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ALSO SEE: Pork sliders with mint salsa
Feature image: Aremedia
