Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
1 Hour 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).

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.

Ratings & Reviews