Directions:
- Preheat the oven to 180°C (160°C fan-forced).
- Combine rice and 1 litre water in a medium saucepan; bring to the boil. Boil, uncovered, for about 30 minutes or until the rice is tender. Drain.
- Meanwhile, cut pumpkin into 3cm pieces. Place pumpkin in a bowl with oil, sauce and syrup. Toss until the pumpkin is well coated. Generously line a medium baking dish with baking paper, extending paper over the edges; add the pumpkin and marinade. Roast for about 35 minutes, or until the pumpkin is browned and cooked through.
- Combine the rice with celery, parsley, pecans, rind and juice in a large bowl; season to taste with salt and freshly ground black pepper.
- Place the rice mixture on a serving platter; top with the pumpkin. Drizzle with the warm marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.92 Kcal (1880 kJ) | ||
| Calories from fat | 209.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.29g | 36% | |
|---|---|---|---|
| Cholesterol | 5.45mg | 2% | |
| Sodium | 553.59mg | 23% | |
| Potassium | 1038.84mg | 22% | |
| Total Carbs | 57.33g | 19% | |
| Sugars | 15.85g | 63% | |
| Dietary Fiber | 6.79g | 27% | |
| Protein | 8.45g | 17% | |
| Vitamin C | 29.5mg | 49% | |
| Iron | 3.8mg | 21% | |
| Calcium | 96.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 131.12 Kcal (549 kJ) | ||
| Calories from fat | 61.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 36% | |
|---|---|---|---|
| Cholesterol | 1.59mg | 2% | |
| Sodium | 161.69mg | 23% | |
| Potassium | 303.41mg | 22% | |
| Total Carbs | 16.74g | 19% | |
| Sugars | 4.63g | 63% | |
| Dietary Fiber | 1.98g | 27% | |
| Protein | 2.47g | 17% | |
| Vitamin C | 8.6mg | 49% | |
| Iron | 1.1mg | 21% | |
| Calcium | 28.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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