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Black & White Rice Salad With Roasted Squash

Here's how you make Black & White Rice Salad With Roasted Squash
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  • Servings: 8
  • Prep: 10m
  • Cook: 60m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 240 grams black rice (1 1/2 cups)
  • 80 grams wild rice (1/2 cup)
  • 1 pound squash (1/2 medium butternut squash, peeled, seeds removed, and cut into pieces)
  • 1/2 cup olive oil (divided)
  • Pepper
  • 1/4 cup red wine vinegar
  • 2 teaspoons honey
  • 2 scallions, sliced
  • 1 cup pomegranate seeds
  • 1 cup sprouts (or use herbs such as parsley or cilantro)
  • 1/2 cup pistachio nuts (roasted and chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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