Pumpkin, Wild Rice, and Lemongrass Salad Recipe

Read why the author calls this dish — lemongrass dressing highlighting sweet roasted pumpkin — a salad of dramatic contrasts.

| September 2019

pumpkin-wild-rice-lemongrass-salads 

Here is a salad full of dramatic contrasts. Sweet roasted pumpkin or squash wedges are enhanced by a tangy Asian-style lemongrass dressing, with wild rice providing a striking black color and chewy texture. Wild rice has to be dried and roasted before it’s edible and this process gives the grains their extra-deep nutty flavor and hue. It’s often sold mixed with regular long-grain rice, sometimes with the addition of gluten-containing flavorings, so check the details on the package for gluten content and cooking time. Toasted hazelnuts add a harmonizing element to finish.

Serves 4
Vegan
Gluten-free: opt for gluten-free tamari

Ingredients:

  • 1 1/4 cups wild rice
  • 1 medium pumpkin or Delicata squash, halved, seeds and membrane removed, peeled, and cut into wedges
  • peanut or vegetable oil, for drizzling
  • 1/3 cup toasted hazelnuts
  • 2 avocados, sliced
  • a handful of mixed cilantro and flat-leaf parsley leaves
  • salt and freshly ground black pepper, to taste
  • Lemongrass dressing:
  • 6 tablespoons rice vinegar
  • 2 tablespoons shoyu soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon fresh lime juice
  • 2 tablespoons coconut sugar
  • 1 lemongrass stalk, white part only, tough outer layers removed, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced red chile
  • salt, to taste

To serve:

  • lime wedges
  • shiso leaves or other microgreens (optional)

Directions:

  1. Cook the wild rice according to the package instructions (usually simmered for about 45 minutes), then drain.
  2. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Put the pumpkin or squash wedges in a bowl, drizzle with oil, and sprinkle with salt and pepper, then toss to coat. Arrange in a single layer on the lined baking sheet and roast for 25 minutes. Flip the wedges over and roast on the other side for 10 minutes or until golden and tender.
  3. Meanwhile, whisk together all the ingredients for the lemongrass dressing in a bowl until well combined.
  4. To serve, toss the roasted pumpkin or squash with the cooked wild rice, top with the toasted hazelnuts, avocado, and herbs, and drizzle with the lemongrass dressing. Serve warm with lime wedges for squeezing and shiso leaves, if you wish.

Also from Feasts of Veg:

feasts-of-vegFollowing on from the success of Bowls of Goodness, Nina moves from casual bowl food to celebrating in style. This joyful book focuses on delicious festive vegetable dishes that are easy to make. The recipes are driven by modern plant-based cooking inspired by kitchens from around the world: with Mediterranean, Asian, Northern European and Middle Eastern flavours. Chapters include Small Bites, Celebration Salads, Midsummer, Midwinter and Al Fresco, Plated, Hearty Meals and Sweet Endings. This is food for relaxed parties with a pick-and-mix attitude, but there are also stand-out dishes to feed the whole party and more fine-dining plates for dinner parties. And Nina gives handy tips on creating a balanced meal, cooking recipes in advance and how to make recipes vegan and dairy-free.

Reprinted with permission from Feasts of Veg: Vibrant Vegetarian Recipes for Gatherings by Nina Olsson and published by Kyle Books, 2018.








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