Boil rice turn down and for around 30 minutes, until the water is totally absorbed and the rice is cooked.
While the rice is cooking, place pumpkin and sunflower seeds in a lightly oiled pan over medium heat and stir constantly until slightly toasted. Set aside.
Mix the lemon juice, soy sauce, oil and garlic in a shaker and shake until well mixed.
When the rice is cooked, put into a bowl leave to cool for 5-10 minutes.
Add the spring onion,capsicum, seeds, currants, cashews and parsley and mix. Pour over the dressing, adding to taste. You may not need to use it all.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1137g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 565 (34%)|
|Amt Per Serving||% DV|
|Total Fat 62.8g||84 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 34.2g|
|Polyunsanturated Fat 14g|
|Cholesterol 0mg||0 %|
|Sodium 6078.5mg||210 %|
|Potassium 2368.6mg||62 %|
|Total Carbohydrate 239.2g||70 %|
|Dietary Fiber 22.1g||88 %|
|Sugars, other 217.1g|
|Protein 49g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1666
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