Black and Wild Rice Salad with Roasted Squash

BONAPPETIT January 2014

Black and Wild Rice Salad with Roasted Squash

Photo by Jennifer D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Ser


Ingredients

  • Cups black rice

  • ½

    cup wild rice

  • Kosher salt

  • ½

    medium butternut squash, peeled, seeds removed, cut into pieces

  • ½

    cup olive oil, divided

  • Freshly ground black pepper

  • ¼

    cup red wine vinegar

  • 2

    tsp. honey

  • 2

    scallions, thinly sliced

  • 1

    cup pomegranate seeds

  • 1

    cup micro greens or sprouts

  • ½

    cup roasted pistachios, chopped

  • Also try it with: Any grain (except amaranth)

Directions

Preheat oven to 450. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool. Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool. Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, micro greens, and pistachios; season with salt and pepper and toss to combine. Do Ahead: Salad (without micro greens) can be made 4 hours ahead. Cover and chill.


Nutrition

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