• No_recipe-slider

Black And Wild Rice Salad With Roasted Squash

Wild rice has twice the protein than brown rice and has 30 times more antioxidants than white rice. This salad is visually dramatic and a wealth of nutrition.

Prep
Cook
Serves 8people
Ingredients
1 1/2
cups black rice
1/2
cup wild rice
salt & pepper, to taste
1/2
medium butternut squash, peeled, seeds removed, cut into bite-sized pieces
1/2
cup olive oil, divided
freshly ground black pepper
1/4
cup red wine vinegar
1
tbsp honey
2
scallions, thinly sliced
1
cup pomegranate seeds or dried cranberries
1
cup microgreens or sprouts (baby greens work well too)
1/2
cup roasted pistachios, chopped
Directions
1.
Preheat oven to 450°F.
2.
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.
3.
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.
4.
Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with a generous pinch of salt and pepper and toss to combine.

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift