Monday 23 December 2013

Black Rice Salad with Butternut Squash and Pomegranate Seeds



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

Preparation

  1. 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. 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. 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.


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