Black Rice with Roasted Pumpkin, Harissa and Goat Cheese {Gluten Free, + Vegetarian}

Black Rice with Roasted Pumpkin, Harissan and Goat Cheese {Gluten Free, + Vegetarian} is a gluten free and lacto ovo vegetarian side dish. One portion of this dish contains approximately 9g of protein, 7g of fat, and a total of 282 calories. For $1.89 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. 252 people have tried and liked this recipe. Head to the store and pick up pumpkin, garlic, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Food Faith Fitness. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is awesome. If you like this recipe, you might also like recipes such as Gluten-Free Harissa Roasted Sweet Potato Tacos, Roasted Brussels Sprouts with Balsamic Reduction, Goat Cheese and Almonds {Gluten Free, Low Carb + Super Simple}, and Vegetarian Tostadas With Spicy Black Beans (+gluten free).

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Begin by combining the water are the black rice in a large sauce pan with a pinch of salt. Bring to a boil and then turn down to low, cover, and simmer until all the water is absorbed, about 1 hour. Let stand for 15 minutes, without stirring, and then gently fluffy with a fork.While the rice cooks, preheat your oven to 400 degrees.In a large bowl, toss together the pumpkin cubes, 2 tbsp olive oil, and 1 Tbsp of garlic. Mix until the pumpkin is evenly coated and then place the cubes onto a baking sheet. Sprinkle with salt and roast until fork tender, about 10-15 mins.Combine the pepitas and olive oil in a small bowl and spread out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted.Place the cumin seeds in a small, dry pan set on high heat and toast, stirring constantly until lightly golden brown and fragrant, just a minute or so. Transfer them to a chopped board and crush them using the underside of a glass cup. You can also use a spice grinder if you want them really fine. Toss the crushed cumin seeds into the cooked rice and stir so that it gets evenly distributed throughout the rice.Divide the cooked rice between 4 bowls. The divide the pumpkin, pepitas, chopped cilantro and crumbled goat cheese. Garnish with additional Harissa and salt (if needed) and DEVOUR!

 

Step by step:

1. Begin by combining the water are the black rice in a large sauce pan with a pinch of salt. Bring to a boil and then turn down to low, cover, and simmer until all the water is absorbed, about 1 hour.

2. Let stand for 15 minutes, without stirring, and then gently fluffy with a fork.While the rice cooks, preheat your oven to 400 degrees.In a large bowl, toss together the pumpkin cubes, 2 tbsp olive oil, and 1 Tbsp of garlic.

3. Mix until the pumpkin is evenly coated and then place the cubes onto a baking sheet. Sprinkle with salt and roast until fork tender, about 10-15 mins.

4. Combine the pepitas and olive oil in a small bowl and spread out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted.

5. Place the cumin seeds in a small, dry pan set on high heat and toast, stirring constantly until lightly golden brown and fragrant, just a minute or so.

6. Transfer them to a chopped board and crush them using the underside of a glass cup. You can also use a spice grinder if you want them really fine. Toss the crushed cumin seeds into the cooked rice and stir so that it gets evenly distributed throughout the rice.Divide the cooked rice between 4 bowls. The divide the pumpkin, pepitas, chopped cilantro and crumbled goat cheese.

7. Garnish with additional Harissa and salt (if needed) and DEVOUR!

Nutrition Information:

covered percent of daily need