Black rice salad with cilantro pesto

Try this delectable black rice salad with zesty cilantro pesto for a burst of flavors. Healthy, satisfying, and perfect for any meal!

Ingredients:

• cup Brazil nuts
• small kabocha squash, peeled, seeded, cut into ½-inch pieces
• cups olive oil
• tablespoons unseasoned rice vinegar
• teaspoons freshly grated lime zest
• tablespoon fresh lime juice
• Kosher salt, freshly ground pepper
• garlic clove, chopped
• cups cilantro leaves with tender stems, divided
• radishes, very thinly sliced
• scallions, thinly sliced
• shallot, very thinly sliced
• cups cooked black rice (from about 1½ uncooked)

Instructions:

1. Preheat oven to 350°. Roast Brazil nuts on a rimmed baking sheet, stirring halfway through, until they turn golden brown, for about 10-12 minutes. Allow them to cool down.
2. Combine squash and oil in an 8x8" baking dish; bake until the squash becomes soft when pierced with a fork, for about 30-40 minutes. Let it cool down, then pour the oil into a small bowl; keep the squash aside. In a separate small bowl, mix vinegar, lime juice, and 3 tablespoons of the squash oil. Add salt and pepper to taste to the vinaigrette.
3. In a food processor, blend Brazil nuts, garlic, lime zest, 1 cup of cilantro, and the remaining squash oil until it forms a smooth paste. Season the pesto with salt and pepper.
4. In a large bowl, combine radishes, scallions, shallot, black rice, vinaigrette, reserved squash, and the remaining ½ cup of cilantro; season with salt and pepper. Drizzle some of the pesto over the salad. (Any extra pesto can be stored for later use, such as stirring into yogurt or labneh, or serving with cheese and crackers.)
5. Preparation Tip: Kabocha squash can be roasted a day in advance. Store it in oil, cover, and refrigerate.

Summary:

• Calories: 4651 kcal
• Fat: 419 g
• Protein: 39 g
• Carbs: 215 g
• Potassium: 3369 mg
• Magnesium: 928 mg