Black & Wild Rice Salad with Roasted Butternut Squash

Recipe by Cook's Hideout

Blogging Marathon# 49: Week 4/ Day 1 Theme: Bookmarked Recipes Dish: Black & Wild Rice Salad with Roasted Butternut Squash My theme for the final week of this month's marathon is 'Bookmarked Recipes'. Like all of you, I have a ton of bookmarked recipes and find every opportunity to try those out. So when we have it as a theme in Blogging marathon, I make sure I make the most out of it.

Ingredients

• cup almond meal
• cup almond meal
• cup almond meal (of - a small , peeled & cubed)
• 2 scallions (- thinly sliced)
• 3 tbsp pistachios (- , toasted and chopped)
• 2 tbsp Sesame Sunflower seeds (& - each, toasted & chopped)
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• to taste Salt Pepper (&)

Method

1. Preheat oven to 450°F. Toss butternut squash with 2tbsp olive oil and season with salt & pepper. Spread on a baking sheet and roast, tossing once, until golden brown and tender, 20~25 minutes. Let cool.
2. In the meantime, cook black rice and wide rice in a large saucepan of boiling water until tender, 35~40 minutes. Drain and rinse, shaking off as much water as possible. Let cool.
3. Alternately, both the rice can be cooked separately. Cook black rice with 1 cup of water (rice:water=1:2)for 40~45 minutes, until all the water is absorbed and rice is tender.
4. For wild rice, combine 1 cup of water and wild rice (rice:water=1:4) in a sauce pan, bring to a boil; lower the heat and simmer till all the water is absorbed and rice is tender, about 40 minutes.
5. Once the rice & butternut squash are ready, combine them in a mixing bowl along with scallions.
6. In a small bowl, whisk all the dressing ingredients and pour it over the rice mixture. Sprinkle the nuts and seeds and enjoy!!

View the recipe instructions at Cook's Hideout