Black Rice with Butternut Squash and Pomegranate Seeds
Ingredients – Serving size is 1 cup. Serves 3 as a main course, or 4-6 as a side dish.
2/3 cup of black rice
1 lb. butternut squash
½ tsp sweet smoked Spanish paprika
¼ tsp kosher salt
3 Tbsp. Olive oil, divided
½ cups pecans, coarsely chopped
1 ½ Tbsp. lemon juice
½ Tbsp. maple syrup
2 Tbsp. sliced green onions
½ cup pomegranate seeds
Pepper to taste
Rinse and soak the rice overnight for at least 12 hours and change the water before cooking in order to reduce the amount of arsenic. Treat all rice you cook the same way.
- Bring a large pot of salted water to boil over high heat. Add the rice, adjust the heat to a lively simmer, and cook rice until tender, about 30 minutes. Drain and rinse with cool water.
- Preheat oven to 375. Peel and seed squash and cut into 1-inch cubes. Toss the squash and paprika, salt and 1 tbsp. of oil. Spread on a baking sheet and roast until brown and tender, about 40 minutes, stirring occasionally. Let cool. Spread the pecans on a baking sheet and toast until fragrant, about 6-8 minutes, stirring occasionally.
- Whisk the remaining 2 tbsp. oil, lemon juice, maple syrup and pepper in a serving bowl. Toss with rice, roasted squash, pecans, pomegranate seeds, and green onions. Sprinkle with remaining pecans and pomegranate.