Go Back
–+ servings

Forbidden Rice And Pumpkin Salad

A hearty and nutritious salad featuring forbidden rice and roasted pumpkin.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: Fusion
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup forbidden rice
  • 2 cups water
  • 2 cups pumpkin, diced
  • 2 tablespoon olive oil
  • 1 teaspoon salt divided
  • 1 cup baby spinach
  • ¼ cup feta cheese, crumbled
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss diced pumpkin with 1 tablespoon olive oil and ½ teaspoon salt. Spread on a baking sheet and roast for 25-30 minutes until tender.
  3. In a saucepan, bring water to a boil. Add forbidden rice and reduce heat to low. Cover and simmer for 30 minutes until rice is tender. Drain any excess water.
  4. In a large mixing bowl, combine cooked rice, roasted pumpkin, baby spinach, and crumbled feta.
  5. In a small bowl, whisk together remaining olive oil, balsamic vinegar, honey, and remaining salt. Drizzle over salad and toss to combine.
  6. Serve immediately or chill for later.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Healthy, Vegetarian
Tried this recipe?Let us know how it was!