This was great with the following changes > I used 1 cup red rice... it was prettier & has more anti-oxidants than black. I used T.J's Org .maple-agave syrup blend instead of pure maple... (saves money ) ...& I recommend preparing it then let it mellow overnight in fridge.Next day just heat it up in Microwave or oven before serving. It tastes 10 times better heated up ! I was not impressed with it served lukewarm as suggested.Heating will not ruin the p.seeds ....they seem to give off more juice when warmed up.I will make this again ...with my changes :) Edit | Remove
Black Rice Salad with Butternut Squash and Pomegranate Seeds
Comments and Reviews 1-7 of 7
Anuska Posted: 01/12/12
portland Posted: 02/18/12
so,so. didn't feel the flavor of the squash and pomegranate seeds worked well together. i thought the maple syrup would be a good sweetener w/squash, but somehow the sweetness of the seeds conflicted with the distinct flavor of the maple syrup. maybe a different sweetener will work. the variety of textures was excellent, the crunchiness of the pecans, the bite and juiciness of the seeds, the chewiness of the black rice, the tenderness of the squash.
MisterMister Posted: 02/23/12
My husband and I loved this salad. Will definitely make it again. Made some salmon to go with it.
DeniseCarron Posted: 03/03/12
FANTABULOUS refreshing salad. Make this salad! I had a hard time finding black rice so I used black quinoa instead. Definite keeper in my recipe book! Made for a family get together and everyone LOVED IT!
CarolCasparian Posted: 09/13/12
This was a delicious salad! My husband and I loved it and I used my pressure cooker to cook the black rice even faster. Worked like a charm. We loved the blending of the flavors, the slight sweetness to the salad and plan to make it again. That was all we had for dinner and it made a great light supper! I can't wait to share it with my friends!
lhc815 Posted: 11/13/12
Fantastic salad! Delicious and beautiful! Made it for a dinner party and it was a HUGE hit with everyone, even the kids. I used a bit more squash than called for and a combo of regular paprika, nutmeg and garam masala instead of smoked paprika. If you're not familiar with black rice, it's a really tasty grain with a slightly sweet, nutty flavor, so it works great in this salad. Be sure to rinse it well before cooking it. I recommend letting the salad sit for a few hours to let the flavors mix before serving.
KarenWard Posted: 01/24/13
This is my new favorite recipe! So yummy! The smokiness of the paprika with the contrast of sweet squash and dressing make it a hit. Also the chewy rice and crunchy seeds and nuts are heaven to the pallet. Go make this now!!!