January 03, 2018
Comfort Food, Salads, Vegetable Salad,
Nuts/Seeds, Pistachio, Rice, Vegetables, Budget-Friendly, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
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"Recipe source: Bon Appetit (January 2014)"
Preheat oven to 450 degrees F.
In a large pot of boiling salted water cook the rice 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 the squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and under (20-30 minutes); let cool.
In a large bowl whisk together the vinegar, honey and remaining 1/4 cup oil. Add rice, squash, scallions, pomegranate seeds, greens or herbs and pistachios; season with salt and pepper and toss.
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