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Total Time
1 Hour 30 Mins
Yield
Serves 3 as a main course, or 4 to 6 as a side (serving size: 1 cup)
Photo: Annabelle Breakey; Styling: Kevin Crafts

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

Note: Nutritional analysis is per serving.

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