Black and wild rice salad with roasted squash
Delight in the medley of flavors with our black and wild rice salad featuring savory roasted squash. A fusion of textures and tastes in every bite.
Ingredients:
- cups black rice
- cup wild rice
- Kosher salt
- medium butternut squash, peeled, seeds removed, cut into pieces
- cup olive oil, divided
- Freshly ground black pepper
- cup red wine vinegar
- teaspoons honey
- scallions, thinly sliced
- cup pomegranate seeds
- cup microgreens or sprouts
- cup roasted pistachios, chopped
Instructions:
- Any type of grain other than amaranth
- Preheat the oven to 450°F. Boil black rice and wild rice in a large pot of salted water until they are soft, which usually takes 35-40 minutes. Once cooked, drain and rinse the rice, making sure to remove excess water. Transfer the rice to a baking sheet with edges and let it cool down.
- In the meantime, coat the squash with a quarter cup of oil on a separate baking sheet. Season with salt and pepper. Roast the squash until it turns golden and becomes tender, which should take about 20-25 minutes. Allow it to cool down.
- Mix vinegar, honey, and the remaining quarter cup of oil in a big bowl. Combine the black rice, wild rice, squash, scallions, pomegranate seeds, pistachios, and microgreens in the bowl. Season with salt and pepper, then mix everything well.
- You can prepare the salad (excluding the microgreens) up to 4 hours in advance. Just cover it and refrigerate it until you're ready to serve.
Summary:
- Calories: 2952 kcal
- Fat: 147 g
- Protein: 53 g
- Carbs: 372 g
- Potassium: 3202 mg
- Magnesium: 752 mg