Roasted pumpkin with black rice and tangerine tahini sauce recipe -
Yield: 4 Servings Ingredients 1½ cups / 250 g black rice, soaked overnight if possible, rinsed, and drained Fine sea salt 1 medium pumpkin about 2 pounds / 1kg, such as Hokkaido or Delicata Knob of coconut oil or ghee, melted 2 garlic cloves, minced Freshly cracked black pepper ½ cup / 10 g choppedRead More