BLACK AND WILD RICE SALAD WITH ROASTED SQUASH RECIPE - (5/5)

Black and Wild Rice Salad with Roasted Squash Recipe - (5/5) image

Provided by á-49298

Number Of Ingredients 13

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 tsp. honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup micro greens or sprouts
1/2 cup roasted pistachios, chopped
Also try it with: Any grain (except amaranth)

Steps:

Preheat oven to 450. 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. 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. Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, micro greens, and pistachios; season with salt and pepper and toss to combine. Do Ahead: Salad (without micro greens) can be made 4 hours ahead. Cover and chill.