Black Rice Salad with Butternut Squash and Pomegranate Seeds

Serving Size: 1 cup

Yields: ~4-6 servings as a side dish

First Line Therapy Servings: (1 grain, 1 category 2 vegetable, 1/2 fruit, 2 fat)

Recipe Reposted and Modified from: www.myrecipes.com

 

Ingredients: 

2/3 cup black rice or brown rice

1 pound butternut squash                

1/2 teaspoon sweet smoked Spanish paprika*

1/4 teaspoon kosher salt

3 tablespoons olive oil, divided

1/2 cup pecans, coarsely chopped

1 1/2 tablespoons lemon juice

1/2 tablespoon agave syrup (eliminate if on clear change)

Pepper to taste

2 tablespoons sliced green onions

1/2 cup pomegranate seeds

 

 Instructions:

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.

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.

3. Whisk together remaining 2 tbsp. oil, the lemon juice, agave 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.