Black rice with pumpkin

Ingredients

• 120 gblack rice
• 250 gHokkaido pumpkin
• 30 gspring onions
• 20 gpecans
• ½orange
• 15 ml (1 tbsp)oil
• To tastefresh thyme
• To tasteall-purpose seasoning
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C fan.

2. 2

   Prepare the pumpkin

   Remove the seeds from the pumpkin and cut it into small pieces.

3. 3

   Cook the rice

   Cook the rice according to the packet instructions, adding a little salt.

4. 4

   Slice the spring onions

   Cut the spring onions into small pieces.

5. 5

   Season the pumpkin

   Put the pumpkin in a bowl with the seasoning, thyme and oil, then mix well.

6. 6

   Roast the pumpkin

   Spread the pumpkin on a baking tray and roast for about 15–20 minutes.

7. 7

   Prepare the toppings

   Meanwhile, squeeze the orange and toast the pecans in a dry frying pan.

8. 8

   Mix the rice

   Transfer the cooked rice to a bowl and fold in the spring onions.

9. 9

   Finish the dish

   Top with the pumpkin and toasted pecans, then add the orange juice.

10. 10

    Serve

    Serve and enjoy.

What is black rice with pumpkin?

This is a warm rice dish pairing dark, chewy grains with roasted pumpkin, spring onions and pecans. Black rice is used in many cuisines, while this combination gives it a distinctly autumnal, German-style feel.

The recipe works through contrast: the pumpkin turns tender and sweet in the oven, while the rice stays pleasantly substantial. Orange juice adds a bright finish to the toasted, savoury flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 458 calories, 7g protein, 56g carbs, 17g fat.

Most of the carbohydrate comes from the black rice and pumpkin, while the oil and pecans contribute much of the fat. The pecans also provide some protein, though this serving is relatively modest in protein overall. Pair it with beans, tofu or another protein-rich side and some extra vegetables for a more balanced plate.

Choosing the ingredients

Black rice: follow the packet instructions, as cooking times and water amounts can vary between varieties. It should be tender but still hold its shape.

Hokkaido pumpkin: cut it into similarly sized small pieces so they roast at the same pace. The recipe calls for removing the seeds before cutting.

Pecans and orange: toast the pecans in a dry pan for a nutty flavour, and squeeze the orange just before serving to keep its juice fresh.

Getting the roast right

Coat the pumpkin evenly with oil, thyme and seasoning before spreading it on the tray. A single layer gives the pieces room to roast rather than steam.

Start checking after 15 minutes; the pumpkin should be tender when pierced. If the pieces are still firm, continue roasting until they soften.

Cooking the rice

Black rice can take longer to cook than white rice, so use the packet timing rather than relying on a fixed cooking time. Add just a little salt to the cooking water as directed.

Drain it if the packet instructions call for draining, then transfer the cooked rice to a bowl and fold through the spring onions.

Balancing the flavours

Thyme and all-purpose seasoning give the pumpkin its savoury base, while the toasted pecans contribute richness and crunch. Season the pumpkin to taste before roasting.

Add the orange juice at the end, as instructed, so its fresh acidity stands out against the warm rice and sweet squash.

Serving ideas

Serve the rice warm, topped with the pumpkin and pecans so the different textures remain distinct. A green salad or steamed greens would make a fresh side.

For a more filling plate, serve it alongside a protein-rich accompaniment such as beans or grilled tofu.

Recipe notes & tips

• Cut the pumpkin into evenly sized pieces for consistent roasting.
• Spread the pumpkin out on the tray rather than piling it up.
• Toast the pecans in a dry pan, watching closely so they do not scorch.
• Check the rice for doneness according to its packet instructions.
• Squeeze the orange while the pumpkin roasts to keep the final assembly quick.
• Add the orange juice just before serving for a bright, fresh flavour.

Variations

• Add greens: Fold a handful of spinach into the hot rice so it wilts.
• Use another squash: Replace the Hokkaido pumpkin with peeled, seeded butternut squash cut into small pieces.
• Change the nuts: Use walnuts instead of pecans and toast them in the same dry pan.
• Add beans: Stir in drained, cooked white beans for a more substantial dish.
• Boost the citrus: Add a little finely grated orange zest along with the juice.

Common mistakes to avoid

• Crowding the tray: The pumpkin can steam instead of roast; spread it out in a single layer.
• Uneven chopping: Larger pieces may stay firm while small ones soften; aim for similar sizes.
• Over-toasting the pecans: They can turn bitter quickly; keep the pan over moderate heat and stir.
• Guessing the rice timing: Black rice varieties differ; use the packet instructions and taste for doneness.
• Adding the juice too early: Its fresh flavour can fade; finish the dish with it just before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 1 day. Reheat until steaming hot, and add a little fresh orange juice after reheating if needed.

Frequently asked questions