- 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
- 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
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.
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.
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.
*Find black rice and smoked Spanish paprika at Whole Foods Market or other well-stocked grocery stores.
Note: Nutritional analysis is per serving.