Roasted pumpkin and black rice
21st Oct, 2019


  • 220g black rice
  • 1 pumpkin
  • 1 tbsp rapeseed oil
  • 1 tbsp ground sumac
  • Zest of 2 lemons
  • 1 red onion, sliced
  • A handful of fresh mint, leaves picked
  • A handful of fresh flat-leaf parsley
  • 100g pistachios
  • For the dressing
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 1 tbsp za'atar
  • 1 tsp dried chilli flakes
  • Flaked sea salt and cracked black pepper

Equipment required:

  • Roasting tray

  • Preheat the oven to 200*C/Fan180*/Gas 6. Line a baking tray with greaseproof paper.
  • Put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then leave to simmer for 30-35 minutes until the rice is tender and fluffy. Drain in a sieve and rinse under cold water until cooked.
  • Cut the pumpkin in half and remove the seeds and fibres. Slice each half into four or five thin wedges. Spread the pumpkin wedges on the baking tray along with the rice. Drizzle the oil over the pumpkin and sprinkle with the sumac, lemon zest and some salt and pepper. Roast for about 30 minutes until the pumpkin is tender and the rice is crispy.
  • While the pumpkin and rice are in the oven, make the dressing. Whisk together all of the ingredients in a bowl with a pinch each of salt and pepper. Add the sliced red onion and leave to soak for about 20 minutes - the onion will turn a brighter shade of pink.
  • Transfer the pumpkin and rice to a serving platter. Chop the herbs with the pistachios and sprinkle over the top with the pink onion. Drizzle over the dressing and serve.

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