Black & White Rice Salad With Roasted Squash

8
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"Recipe source: Bon Appetit (January 2014)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (165.7 g)
  • Calories 279.3
  • Total Fat - 18.4 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 0 mg
  • Sodium - 158.2 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 3.3 g
  • Sugars - 7.2 g
  • Protein - 5.3 g
  • Calcium - 43.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.

To make ahead - salad can be made 4 hours ahead without the greens; covered and chilled


Tips & Variations


No special items needed.

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