This recipe is another one that you can make using Roasted pumpkin with kale & walnuts as a basis. A combination of rice and pumpkin is well-balanced and cottage cheese gives the dish a creamy taste. Thank walnuts for the crunchiness, and kale for the beautiful taste alongside the roasted garlic.
This rice dish is a great way to add more pumpkin to your diet. Pumpkin has a lot of health benefits. It is a “storehouse” of vitamins and minerals. Read more regarding wholesomeness of pumpkin in my blog post about Super-foods.
Complement the flavor bouquet with a drizzle of extra virgin olive oil or tahini-orange dressing. And serve your family a tasty & healthy dinner! 😊
Substitutes in this Rice Recipe
- I am using cottage cheese in this recipe. You can replace it with ricotta cheese. These two types of cheeses are both soft, white, and fresh. However, the texture and flavor are different. Ricotta is smoother and creamier and is less salty than cottage cheese.
- Omit cheese if you are vegan. And try it with coconut yogurt instead.
If you liked this recipe, check out this delicious Pasta Salad with Roasted Butternut Squash.
Rice with Roasted Pumpkin & Cottage Cheese
Ingredients
- 1 whole recipe of Roasted butternut squash with kale & walnuts see the link to the recipe in the Notes below
- 2 cups basmati rice or rice of your choice
- 7 oz cottage cheese or ricotta cheese 200 g
- 4-5 Tbsp fresh orange juice
- 3-4 Tbsp tahini
- 1 Tbsp of water
- 2 Tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Cook the rice according to the package instruction.
- Make a tahini-orange dressing by mixing together tahini, fresh orange juice, water and salt until creamy consistency.
- Spoon the rice onto the serving plates. Add pumpkin mixture. Top it with 1-2 Tbsp of cottage cheese and roasted walnuts, and drizzle with tahini-orange dressing or extra virgin olive oil. Enjoy.