I think I found my Thanksgiving pumpkin-centric side for this year. I made this first round with sushi rice because that was what I had on hand, and it was great. Soft, almost creamy, and filling.
For Thanksgiving, I think I’ll swap the soft rice for something with more chew – either a wild rice mix or maybe pearl barley – and bump the orange and dill up a bit for more of a punch that will stand up to DH’s bourbon honey ham.
EDIT: I did end up making this for Thanksgiving, and it was fantastic. I used a mixture of wild and basmati rices for the grains and went for a curry spiced pumpkin instead of the molasses – both versions were great. I also beefed up the dill a little, which was also welcome.
gluten-free, vegetarian, vegan
Fall Pumpkin & Orange Salad
Take:
2-3 cups chopped pumpkin or other orange squash
And toss with:
1 Tbsp. date molasses
2 Tbsp. neutral oil
1 Tbsp. soy sauce
Salt & pepper
Bake at 220C/400F for 30 – 40 minutes or until deeply browned. Add to a large bowl.
While the pumpkin is working, make some ginger rice by combining the following and cooking however you cook your grains.
1 cup rice or grains
2 cups water
2 coins sliced ginger
1 tsp. salt
1 Tbsp. sesame oil
When the rice is done, toss out the ginger and combine the warm rice & squash with:
1/2 inch ginger, minced
3 Tbsp. good olive oil
2 scallions, minced
1/4 cup pomegranate arils
1/2 tsp. black pepper
3 Tbsp. dill, chopped
2 Tbsp. peanut butter
2 Tbsp. whole grain mustard (Maille is my favorite)
4 clementines, supremed, with the juice squeezed out of the leftover bits
2 tsp. turmeric
1 Tbsp. sesame seeds
Serves 4-6
Gastography 