First of all, I wish you with all my heart to have a beautiful spring, to be happy and beautiful. Then, you should know that my cake basket was not emptied because I didn't bring you a sweet martisor today, but this salad is absolutely fantastic. I liked it so much that it doesn't matter at all. :)) I can't believe I said that! :))
For this recipe for rice salad with baked pumpkin, I was inspired by the VEG magazine (recipe from Alexandra Juncu ), an absolutely fantastic magazine, which I never get tired of browsing every time a new issue appears.
- 1/2 medium pumpkin
- 2 red onions
- 50 g butter with sea salt
- 1 cup rice
- 50 g of sunflower seeds
- 2 tablespoons lemon juice
- 50 ml olive oil
- 1 teaspoon honey
- salt and pepper
- 2-3 tablespoons hot water
- green parsley
Preparation Rice salad with baked pumpkin:
Peel a squash, grate it and cut it into small pieces. Cut the onion into quarters. They are placed in a tray, and on top of them we divide the butter cut into pieces.
The assortment of butter I used was with sea salt in the composition. You can use normal butter and salt to taste.
Bake in the oven for about half an hour, until the pumpkin and onion are soft. From time to time we mix in the tray so that the vegetables cook evenly.
Meanwhile, boil the rice in salted water and prepare the sauce.
I used normal rice, that's why I had it, but if you use wild rice it will be much better.
Put the sunflower seeds, olive oil, lemon juice, honey, salt and pepper in the blender jar. Mix until you get a creamy composition. If the paste is too thick, add a little warm water.
Arrange the salad on a plate, sprinkle with green parsley.
Put the sauce at the time of serving and mix well with the rest of the ingredients.
Good appetite! 😉