John Myers
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Baked Pumpkin with Wild Rice and Orange Sesame Sauce
The perfect baked pumpkin with wild rice and orange sesame sauce recipe with a picture and simple step-by-step instructions.
for the orange sesame sauce:
- 250 g Wild rice mix
- 1 tbsp Coconut oil
- 1 Pc. Clove of garlic
- 1 tsp Fleur de sel
- 1 large handful Arugula
- 2 tbsp Chopped parsley
- 4 tbsp Cranberries or raisins
- 4 tsp Dukkah spice mix, see my cookbook
- 2 Pc. Oranges, the juice of them
- 100 ml Tahini
- 3 tsp Maple syrup
- 2 tsp Apple Cider Vinegar
- 1 tbsp Tamari
- 1 tsp Orange peel zest
- 1 Msp Ground or freshly grated ginger
- 50 ml Water
- Fleur de sel
- Prepare the rice in boiling salted water (or vegetable stock) according to the instructions on the packet. Halve and core the pumpkin and cut into thin crescent-shaped wedges. Place on a baking tray lined with baking paper and brush with melted coconut oil. Press the garlic through the press and spread it on the pumpkin wedges. Sprinkle with a little salt.
- Bake the pumpkin on the middle rack in the preheated oven at 200 degrees top / bottom heat for about 20 – 30 minutes (depending on the thickness of the cracks). Then mix rice and washed rocket and arrange on plates with the pumpkin. Scatter the dukkah spice (one teaspoon per plate), cranberries / raisins and parsley on top. Finally, drizzle with the orange and sesame sauce.
Preparation of the sauce:
- Stir the specified ingredients until creamy and finally season with salt. If you want, you can stir in chilli flakes.
- Instead of oranges you can also use tangerines. You then need about 70 – 80 ml. The sauce will keep for several days in a sealed container in the refrigerator. Also tastes good as a dip with vegetable sticks etc …
- You can also use other vegetables instead of pumpkin. Carrots or sweet potatoes are suitable e.g. good. You can also omit the rice entirely and use more arugula instead.
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