Seasonal Recipes

Roasted Pumpkin with Black Rice and Sweet Citrus Tahini


I used new-season mandarin zest and juice in place of tangerine, and I suspect tangelo, lemon or orange would also work perfectly fine here too.

Serves 4

1 1/2 cups (250g) black rice, soaked overnight if possible, rinsed + drained
Fine sea salt
1 medium pumpkin (1kg), washed, seeds removed and cut into wedges
Knob of coconut oil or ghee, melted
2 cloves garlic, minced
Freshly cracked black pepper
1/2 cup (10g) chopped flat-leaf parsley
1/2 fresh chilli, sliced
Handful of raisins, optional

Tangerine tahini sauce

1/2 cup (125ml) tahini
2 teaspoons pure maple syrup
2 teaspoons apple cider vinegar
1 tablespoon tamari (or gluten-free soy sauce)
Grated zest of 1 organic tangerine 
1/3 cup (80ml) freshly squeezed tangerine juice 
1/4 teaspoon ground ginger
1/2 fresh chilli, sliced
Fine sea salt

Put rice into a saucepan along with a few pinches sea salt and 3 cups (675ml) water, bring to the boil. Reduce heat and simmer covered, until the water has absorbed. 25-50 minutes (depending on how long you soaked the rice). Remove from the heat.

Meanwhile, preheat oven to 200C (400F). Place pumpkin on a tray in a single layer, drizzle with oil, scatter over garlic and some salt and pepper. Toss to coat. Roast until tender, about 30 minutes.

To make the tangerine tahini sauce, place ingredients into a small food processor or blender along with 1/4 cup (60ml) water and blend on high until smooth. Season with salt. Any leftover will store in a glass jar in the fridge for up to 1 week.

To serve, arrange the rice and pumpkin slices on plates. Sprinkle with parsley, chilli and raisins (if using). Drizzle with the tangerine tahini sauce and serve with extra sauce on the side.

Source : My Darling Lemon Thyme and My New Roots