Brown Rice and Roast Pumpkin Salad

• 1 cup brown rice
• 750 g Japanese pumpkin, peeled
• 2 tablespoons extra virgin olive oil
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 3 celery ribs, trimmed, sliced thinly on long angle
• 14 cup coarsely chopped fresh flat-leaf parsley
• 13 cup pecans, toasted, chopped coarsely
• 2 teaspoons finely grated lemon rind
• 14 cup lemon juice

1. Preheat the oven to 180C (160C fan-forced).
2. Combine rice and 1 litre water in a medium saucepan; bring to the boil.
3. Boil, uncovered, for about 30 minutes or until the rice is tender.
4. Drain.
5. Meanwhile, cut pumpkin into 3cm pieces.
6. Place pumpkin in a bowl with oil, sauce and syrup.
7. Toss until the pumpkin is well coated.
8. Generously line a medium baking dish with baking paper, extending paper over the edges; add the pumpkin and marinade.
9. Roast for about 35 minutes, or until the pumpkin is browned and cooked through.
10. Combine the rice with celery, parsley, pecans, rind and juice in a large bowl; season to taste with salt and freshly ground black pepper.
11. Place the rice mixture on a serving platter; top with the pumpkin.
12. Drizzle with the warm marinade.

brown rice, japanese pumpkin, extra virgin olive oil, soy sauce, maple syrup, celery, parsley, pecans, lemon rind, lemon juice

Taken from www.food.com/recipe/brown-rice-and-roast-pumpkin-salad-500798 (may not work)