Name: Black and Wild Rice Salad with Roasted Squash
Yield: Makes 8 servings
Ingredients: 1 1/2 cups black rice; 1/2 cup wild rice; Kosher salt; 1/2 medium butternut squash, peeled, seeds removed, cut into pieces; 1/2 cup olive oil, divided; Freshly ground black pepper; 1/4 cup red wine vinegar; 2 teaspoons honey; 2 scallions, thinly sliced; 1 cup pomegranate seeds; 1 cup microgreens or sprouts; 1/2 cup roasted pistachios, chopped

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Black and Wild Rice Salad with Roasted SquashDitte Isager

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Also try it with:

Any grain (except amaranth)

Recipe information

Yield
Makes 8 servings

Ingredients

1 1/2 cups black rice

1/2 cup wild rice

Kosher salt

1/2 medium butternut squash, peeled, seeds removed, cut into pieces

1/2 cup olive oil, divided

Freshly ground black pepper

1/4 cup red wine vinegar

2 teaspoons honey

2 scallions, thinly sliced

1 cup pomegranate seeds

1 cup microgreens or sprouts

1/2 cup roasted pistachios, chopped

Preparation

Step 1
Preheat oven to 450°F. 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.
Step 2
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.
Step 3
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 salt and pepper and toss to combine.
Step 4
DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.

TagsSalad Pilaf Black Rice Rice Rice & Grains Wild Rice Butternut Squash Squash Vegetable Side Dinner Gluten Free Vegetarian Vegan Easy Weeknight Meals Make Ahead Roast Fall Winter Bon Appétit

Recipe notes

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