After I had cut the pumpkin for roasting, I realized I didn’t want to waste the seeds so went ahead and roasted those too. It ended up adding a nice little touch to the salad and I didn’t have to be wasteful – winning!
Normally rice pilaf is simply a rice dish cooked with broth and combined with veggies but I went ahead and added some greens (pretty much my favorite thing to do) to make this a true salad. The arugula not only makes the dish more healthy because you get in some extra greens but it also makes it a lighter dish since less rice is needed.
Happy (almost) Halloween,
- 1 cup black wild rice (although any wild rice will do)
- 1 small pie pumpkin
- 1-2 Tbsp Olive oil
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp all spice
- ½ cup dried cranberries
- juice of 1 lemon
- ½ cup olive oil
- ½ tsp salt
- ⅛ tsp cinnamon
- ⅛ tsp all spice
- 2 Tbsp maple syrup
- 1 small shallot
- Pre heat oven to 375 and cook rice according to package directions.
- Cut pumpkin in half or quarters and remove seeds. Place skin down on a baking sheet. Rub with olive oil and sprinkle with spices. Bake for 40 min. When done remove pumpkin to let it cool.
- While pumpkin is cooking, clean, rinse and dry pumpkin seeds. You can roast like this or boil in salt water for 10-12 minutes and then re-dry with a towel before roasting to help make the pumpkin seeds easier to digest and produce a crispier seed. Sprinkle with salt and roast for about 25 min.
- While seeds are roasting, pumpkin should be cool, peel skin off and cube the pumpkin meat.
- Once rice is done, combine rice, pumpkin, cranberries and arugula together and mix with dressing.
- Top with pumpkin seeds and enjoy.