Black Rice Salad with Butternut Squash and Pomegranate Seeds

Photo: Annabelle Breakey; Styling: Kevin Crafts
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).

Yield:

Serves 3 as a main course, or 4 to 6 as a side (serving size: 1 cup)

Recipe from

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional 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

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

Preparation

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.

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

Note: Nutritional analysis is per serving.

Note:

Kate Washington,

January 2012