Black Rice with Butternut Squash

Posted by on Jan 9, 2012 in grains, vegetables | 0 comments

I found this recipe in Sunset magazine while in Santa Fe for Christmas.  It is so colorful and delicious!  I substituted the paprika for cumin in my recipe.

Black Rice with Butternut Squash

  • 2/3 cup black rice
  • 1 butternut squash, peeled and cubed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 3 tablespoons olive oil
  • 1/2 cup chopped pecans
  • 1 1/2 tablespoons lemon juice
  • 1/2 tablespoons maple syrup
  • pepper to taste
  • 2 tablespoons sliced green onions
  • 1/2 cup pomegranate seeds
  1. Bring a large pot of salted water to boil over high heat.
  2. Add the rice, adjust the heat to maintain a simmer, and cook until rice is tender, about 30 minutes.
  3. Drain and rinse with cold water.
  4. Preheat oven to 375 degrees, and toss the butternut squash with cumin, salt, and 1 tablespoon olive oil.
  5. Spread out the squash on a parchment lined baking sheet, and bake for 40 minutes.
  6. Toast pecans for 5 minutes.
  7. In a small bowl, whisk together remaining oil, lemon juice, maple syrup, and pepper.
  8. Toss together the rice, squash, green onions, pecans, and pomegranate seeds in a large bowl.
  9. Drizzle the oil mixture over the rice mixture and toss.
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