jeweled black rice salad
7 tbsp olive oil
cup black rice
tbsp date syrup
2 lbs peeled cubed butternut squash
Pinch of cayenne
2.5 green apples
1.5 tbsp honey
0.5 cup roughly chopped fresh mint
1/4 tsp cinnamon
0.5 tsp salt divided
cup water
4 tbsp fresh lemon juice divided
0.5 cup pomegranate seeds (arils
_ Instructions
Preheat oven to 425 degrees Boil 1 3/4 cups water on stovetop. Add
the black rice and 1/4 tsp salt, bring back to a boil. Cover with a lid
and reduce heat to low. Cook the rice for about 30 minutes.
While rice is cooking, in a mixing bowl combine butternut squash, 2
tablespoons of olive oil, 1 tbsp date syrup (or maple syrup), 1/4 tsp
cinnamon, 1/4 tsp kosher salt, and a small pinch of cayenne. Stir to
coat all of the butternut squash pieces evenly.
Spread squash out on a parchment-lined baking sheet, place in the oven, and
roast for 10 minutes. Stir the squash, moving the pieces from the outside in and
the pieces from the inside out. Roast another 5-15 more minutes, checking every
5 minutes, until the largest pieces are tender and browned on the edges. Remove
from oven and allow to cool to room temperature.
When rice is done cooking, remove from heat and let stand covered for a few
minutes. Uncover, fluff with a fork, and allow to cool to room temperature. If
you want to cool it more quickly, transfer it to a cold mixing bowl and continue
fluffing with a fork to air it out.
In a small mixing bowl, combine 1 cup of water with 1 tbsp fresh lemon juice.
Slice the green apples in half, cut out the cores with a melon baller, and grate the
apple halves into the lemon water. Discard any peel that is left behind after
grating. Let the grated apple stand for 3 minutes in the lemon water, then drain.
n a small mixing bowl, whisk together 2 1/2 tbsp fresh lemon juice, 1 1/2 tbsp
honey, and 1/4 tsp salt. Whisk vigorously while drizzling in 1/4 cup olive oil to
create a dressing.
In a large mixing bowl, combine the cooked rice, cooked butternut squash, grated
apples, 3/4 cup chopped pecans, 1/2 cup fresh roughly chopped mint, and 1/3
cup pomegranate seeds (arils) - if you're making ahead, save the mint to stir in
just before serving. Pour dressing over the ingredients and toss gently with a
large spoon until the dressing is well incorporated. Add additional lemon juice or
salt to taste.
Serve at room temperature or chilled. I prefer room temperature, the flavors seem
to shine best that way. Salad tastes best served within 24 hours, but will last up
to 3 days in the refrigerator. I do not recommend freezing this dish.
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