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Black Rice Salad with Butternut Squash and Pomegranate Seeds

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 1 hr, 30 mins
Yield Serves 3 as a main course, or 4 to 6 as a side (serving size: 1 cup)
Dramatic-looking black rice--which has a mellow, sweet taste--comes from several places in the world, including Thailand and Indonesia. If you can't find it, wild, brown, or red rice would also work (cook according to package directions).

Ingredients

  • 2/3 cup black rice*
  • 1 pound butternut squash
  • 1/2 teaspoon sweet smoked Spanish paprika*
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil, divided
  • 1/2 cup pecans, coarsely chopped
  • 1 1/2 tablespoons lemon juice
  • 1/2 tablespoon maple syrup
  • Pepper to taste
  • 2 tablespoons sliced green onions
  • 1/2 cup pomegranate seeds

Nutrition Information

  • calories 244
  • caloriesfromfat 53 %
  • protein 3.8 g
  • fat 14 g
  • satfat 1.7 g
  • carbohydrate 29 g
  • fiber 4.9 g
  • sodium 69 mg
  • cholesterol 0.0 mg

How to Make It

  1. Bring a large pot of salted water to a boil over high heat. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes. Drain and rinse with cool water.

  2. Preheat oven to 375°. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes. Let cool. Spread pecans on another baking sheet and toast until fragrant, stirring once, 6 to 8 minutes.

  3. Whisk together remaining 2 tbsp. oil, the lemon juice, maple syrup, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, and most of pecans and pomegranate seeds. Sprinkle with remaining pecans and pomegranate seeds.

  4. *Find black rice and smoked Spanish paprika at Whole Foods Market or other well-stocked grocery stores.

  5. Note: Nutritional analysis is per serving.