Black Forbidden Rice With Roasted Butternut Squash Recipes
BLACK & WHITE RICE SALAD WITH CUMIN-ROASTED BUTTERNUT SQUASH
This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet
Provided by Sabrina Ghayour
Categories Side dish
Time 50m
Yield Serves 6-8 as a side dish
Number Of Ingredients 15
Steps:
- Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously - use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
- Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
- Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.
Nutrition Facts : Calories 400 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
BLACK AND WILD RICE SALAD WITH ROASTED SQUASH
Provided by Dawn Perry
Categories Salad Nut Vegetarian Lunch Tree Nut Pistachio Squash Butternut Squash Healthy Wild Rice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 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.
- 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, microgreens, and pistachios; season with salt and pepper and toss to combine.
- DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.
BLACK "FORBIDDEN" RICE WITH ROASTED BUTTERNUT SQUASH
Steps:
- Heat oven to 400 degrees. Cut butternut squash in half. Remove inner seeds. Drizzle with olive oil. Bake for 40 minutes. Cool. Remove outer skin. Chop butternut squash into 1 inch cubes. Set aside. Bring a medium pot with 3 cups of water and the black rice to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes. Toss squash, shallots, almonds and parsley (reserving some for garnish) into rice.
ROASTED BUTTERNUT SQUASH & RICE SALAD
We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. - Dolores Deifel, Mundelein, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely., Meanwhile, cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers.
Nutrition Facts : Calories 369 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein.
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- Preheat oven to 375 and prep a sheet tray by lining it with foil. Add squash cubes to baking sheet, toss with oil and sprinkle with salt. When oven has reached temperature, pop tray in oven and roast for 45 – 50 min (stirring once halfway through).
- Meanwhile set the rice up to cook on the stove top. Add uncooked rice and water to a saucepot, cover and bring to a boil. Once it has reached a rolling boil, turn down heat and simmer (covered) for 30 minutes or until all water has been absorbed and rice is cooked through.
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