Forbidden Rice Salad

October 17, 2018
50 minutes
Serves 4
  • 2 cups black (forbidden) rice
  • 1/4 tsp salt
  • 1/2 medium Amber Cup or Butternut squash, peeled, seeds removed, cubed
  • 1/2 cup olive oil, divided
  • freshly ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 cup red wine vinegar
  • 2 tsp honey
  • 2 green onions, thinly sliced
  • 1 cup pomegranate arils (seeds)
  • 1 cup microgreens or sprouts
  • 1/2 cup toasted pistachios or pumpkin seeds

Preheat oven to 400°. Cook black rice according to instructions on package.

Meanwhile, toss squash with ¼ cup oil on a baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 25–30 minutes; let cool.

Whisk vinegar, honey, cinnamon, and remaining ¼ cup oil in a large bowl. Add black rice, squash, green onions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.

Adapted from a Bon Appetit recipe.