Black Rice Salad with Butternut Squash and Pomegranate Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dramatic-looking black rice-which has a mellow, sweet taste-comes from several places in the world, including Thailand and Indonesia. If you can't find it, wild, brown, or red rice would also work (cook according to package directions). Ingredients:
2/3 cup black rice |
1 pound butternut squash |
1/2 teaspoon sweet smoked spanish paprika |
1/4 teaspoon kosher salt |
3 tablespoons olive oil, divided |
1/2 cup pecans, coarsely chopped |
1 1/2 tablespoons lemon juice |
1/2 tablespoon maple syrup |
pepper to taste |
2 tablespoons sliced green onions |
1/2 cup pomegranate seeds |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes. Drain and rinse with cool water.
2. Preheat oven to 375°. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes. Let cool. Spread pecans on another baking sheet and toast until fragrant, stirring once, 6 to 8 minutes.
3. Whisk together remaining 2 tbsp. oil, the lemon juice, maple syrup, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, and most of pecans and pomegranate seeds. Sprinkle with remaining pecans and pomegranate seeds.
4. *Find black rice and smoked Spanish paprika at Whole Foods Market or other well-stocked grocery stores.
5. Note: Nutritional analysis is per serving.
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