Brown rice with baked pumpkin
2 servings
30 minutes
Unrefined rice with baked pumpkin is a harmonious blend of the tender, nutty flavor of brown rice and the sweet caramel notes of roasted pumpkin. This recipe is rooted in healthy eating traditions and European cuisine, offering a nutritious and hearty dish rich in fiber and beneficial nutrients. Lemon juice and soy sauce add a subtle tanginess and zest, while arugula brings freshness and a slight bitterness. Sunflower and pumpkin seeds complete the dish with a crunchy texture. It is perfect for a light lunch or dinner, served either as a standalone dish or as a side to protein foods. The simplicity of preparation and balance of flavors make this recipe a favorite choice for those who appreciate healthy and delicious food.
1
Wrap the pumpkin in foil and bake in a preheated oven at 180 degrees for 30-40 minutes. Once the pumpkin cools slightly, cut the flesh from the skin and dice it into small cubes.
- Pumpkin: 400 g
2
Then send the seeds on a baking sheet to the oven, bake for about 5 minutes, stirring, until browned.
- Pumpkin seeds (pepitas): to taste
3
Boil rice in 3 cups of lightly salted water, do not overcook.
- Brown rice: 1 glass
4
In a cup, mix lemon juice, soy sauce, oil, crushed garlic, and a small pinch of sugar. Stir until the sugar is completely dissolved. At this stage, it's best to taste the sauce and adjust the acidity and saltiness to your liking.
- Lemon juice: 2 teaspoons
- Soy sauce: 2 teaspoons
- Olive oil: 1 teaspoon
- Garlic: 0.3 clove
- Sugar: pinch
5
Divide the rice onto two plates, drizzle with sauce, add chopped pumpkin, seeds, and arugula.
- Pumpkin: 400 g
- Pumpkin seeds (pepitas): to taste
- Rocket (arugula): 1 bunch
- Sunflower seeds: to taste
