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Black & Wild Rice Salad with Roasted Butternut Squash Yum
Black & Wild Rice Salad with Roasted Butternut Squash
Course salad
Cuisine american
Prep Time
20 minutes

Cook Time
60 minutes
Servings
serving
Ingredients
  • ½ cup black rice
  • ¼ cup wild rice
  • ½ Butternut Squash squash of – a small , peeled & cubed
  • 2 Scallions – thinly sliced
  • 3 tbsp Pistachios – , toasted and chopped
  • 2 tbsp Sesame Sunflower seeds & – each, toasted & chopped
For the dressing:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • to taste Salt Pepper &
Course salad
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • ½ cup black rice
  • ¼ cup wild rice
  • ½ Butternut Squash squash of – a small , peeled & cubed
  • 2 Scallions – thinly sliced
  • 3 tbsp Pistachios – , toasted and chopped
  • 2 tbsp Sesame Sunflower seeds & – each, toasted & chopped
For the dressing:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • to taste Salt Pepper &
Black & Wild Rice Salad with Roasted Butternut Squash
Instructions
  1. Preheat oven to 450°F. Toss butternut squash with 2tbsp olive oil and season with salt & pepper. Spread on a baking sheet and roast, tossing once, until golden brown and tender, 20~25 minutes. Let cool.
  2. In the meantime, cook black rice and wide rice in a large saucepan of boiling water until tender, 35~40 minutes. Drain and rinse, shaking off as much water as possible. Let cool.
  3. Alternately, both the rice can be cooked separately. Cook black rice with 1 cup of water (rice:water=1:2)for 40~45 minutes, until all the water is absorbed and rice is tender.
  4. For wild rice, combine 1 cup of water and wild rice (rice:water=1:4) in a sauce pan, bring to a boil; lower the heat and simmer till all the water is absorbed and rice is tender, about 40 minutes.
  5. Once the rice & butternut squash are ready, combine them in a mixing bowl along with scallions.
  6. In a small bowl, whisk all the dressing ingredients and pour it over the rice mixture. Sprinkle the nuts and seeds and enjoy!!
Recipe Notes

 

 

Lets check out what my fellow marathoners have cooked today for BM# 49.

 

 

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