August 25, 2010

Chicken, red rice & pumpkin salad

I love the earthy flavour of red rice and it's definitely my favourite rice along with brown rice. This is a fulsome healthy meal and you can easily make different variations of it depending on what ingredients you already have at hand: try replacing red rice with wild rice, pumpkin with sweet potato, and adding sun dried tomatoes for flavour. Why not even try salmon instead of chicken. I adore the colours of this salad, and of course it's tasty, too ;-)

Chicken, red rice & pumpkin salad
(Recipe adapted from The Gluten-free Kitchen by Sue Shepherd)

2 litres chicken stock
150g red rice
1/2 small butternut pumpkin, chopped into small cubes
olive oil
250g chicken, roasted & shredded
(you can flavour the chicken however way you want,
mine was flavoured simply with curry powder & salt)
1/2 small bunch of fresh basil to garnish
salt, black pepper to season

Preheat oven to 180C. In a medium saucepan, bring the chicken stock to boil and add the red rice. Simmer for 20 minutes or until tender. Drain and set aside to cool. Meanwhile, toss the pumpkin in olive oil and place on baking tray. Bake for about 20 minutes or until just tender. Remove from the oven and let cool. Place the cooled red rice, shredded chicken and pumpkin in a large bowl, drizzle with olive oil, season with salt and pepper and toss gently to combine. Garnish generously with fresh basil.