Black and Wild Rice Salad with Roasted Squash, Pomegranate Seeds and Pistachios

Black and Wild Rice Salad with Roasted Squash, Pomegranate Seeds and Pistachios

Black and Wild Rice Salad with Roasted Squash, Pomegranate Seeds and Pistachios

Sometimes when we make a new recipe for the first time, we are completely surprised with the outcome.  Of course this could be a delightful surprise or a horrid one.  I have had a few disasters lately, but this recipe was a brilliant surprise! Everything about it, from the texture, the appearance, and the flavours, screamed, yes! Black rice isn’t commonly eaten here, but the chewy nature of it, combined with the wild rice is beautiful in a salad such as this one.  It has a nutty flavour, which makes a lovely contrast to the sweetness of the roasted butternut squash. Both the pomegranate seeds and the pistachios add a crunchy layer to keep your palate wondering what is coming next!  My husband and I each wolfed down a huge plate of this beauty for dinner one night and then ate the leftovers for breakfast, for the next few days, knowing I would have to make it again really soon!  So I decided to make it for the Fiesta Friday gang.  I am starting to get to know some of these crazy foodie partiers and I was pretty sure they would enjoy this salad. If you haven’t checked out Angie’s Fiesta Friday over at The Novice Gardener yet, your really must!  We are just having too much fun!

I found this recipe in the January 2014 Bon Appétit magazine.

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Ingredients:

1 ½ cups black rice

½ cup wild rice

4 cups water

1 teaspoon sea salt

1 small butternut squash, peeled, seeded and diced

½ cup olive oil, divided

black pepper

¼ cup red wine vinegar

2 teaspoons honey

2 scallions, thinly sliced

1 cup pomegranate seeds

1 cup micro greens or fresh herbs such as parsley, and cilantro or use salad greens like I did.

½ cup roasted pistachios, coarsely chopped

Method:

Preheat oven to 450°.

Toss squash with ¼ cup oil and place on a parchment lined baking sheet.  Sprinkle with salt and pepper.  Roast, tossing once, until golden brown and tender; approximately 20 – 25 minutes.  Let cool.

Place rice in a medium saucepan and add water and salt.  Bring to a boil.  Cover and simmer for about 40 minutes until the rice is tender.  Drain off any excess water.  Spread rice out on a baking sheet and allow any excess water to evaporate.

In a large bowl, whisk together vinegar, honey and remaining ¼ cup olive oil.

Add rice, squash, scallions, pomegranate seeds, microgreens, and pistachios, salt and pepper and toss to combine.

Salad without microgreens can be made 4 hours ahead.  Cover and chill.

Serve as a side dish or add some roasted chicken and serve as a main course.

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63 Responses to “Black and Wild Rice Salad with Roasted Squash, Pomegranate Seeds and Pistachios”

  1. Nancy

    The pomegranate seeds and butternut squash ‘jump out’ against that black rice- so pretty! It sounds like a delicious lunch to me 🙂

    Reply
    • chefjulianna

      Thanks for the lovely comment, Jillian! I know what you are saying; I am learning so much from being a part of the blogosphere too!

      Reply
  2. Ngan R.

    Julianna, that plate just pops with color and healthy deliciousness! I love the use of black and wild rice in this salad. I always just cook it and have it plain as a side, but I imagine the rice would give a rich, hearty texture to this salad. Thanks for making me rethink my rice usage!

    Reply
    • chefjulianna

      So happy my recipe makes you rethink your rice usage, Ngan 🙂 I am also seeing a bunch of new ways to do my salads, so this has been fruitful!

      Reply
    • chefjulianna

      Thanks Sylvia! Yes, I believe that black rice is very healthy! I must do some more research on it. I will let you know what I discover!

      Reply
    • chefjulianna

      Thanks Patty! It reminds me a bit of some of the yellow/orange that is starting to sprout from my garden this time of year!

      Reply
    • chefjulianna

      Hey Noony, keep in touch and let me know what you come up with! We are moving into salad season and I am always looking for something new!

      Reply
  3. MB

    I’ve never tried black rice, but look forward to trying this recipe… You had my attention with “everything about this screamed yes!” 🙂

    Reply
  4. The Novice Gardener

    I bought black rice and promptly relegated it to the back of the pantry. Didn’t know what to do with it. I was entertaining the thought of making rice pudding with it, but I think you’ve just shown me a better and much prettier way of serving the rice. Looks absolutely gorgeous, Julianna! And so great to hear you’re having fun. XOXO

    Reply
    • chefjulianna

      Well, I do love a party, and you throw an awesome one – so many interesting people and such awesome food. I was happy to find a new way to use black rice too, but I hope to make a coconut/mango pudding with some of my bag too. Thanks again, Angie!

      Reply
  5. Butter, Basil and Breadcrumbs

    Oh my goodness… this is so beautiful!! I love the combination of ingredients…Love a million flavors bursting in one bite, and this is one of those dishes that holds that promise! Yes, I’ll be trying this one for sure.. 🙂

    Reply
  6. milkandbun

    Truly amazing salad, or as a side dish is great too! 🙂 I like to mix different kinds of rice as well, super heathy option! Beutuful photos, Julianna!

    Reply
    • chefjulianna

      Thanks so much for the comment! I am always looking for a healthy salad recipe and this one fits the bill. Glad you like the pics!

      Reply
    • chefjulianna

      Yes, wild rice is wonderful! I have used it in many dishes. Really lovely in salads with dried cranberries and roasted walnuts! Yum!

      Reply
  7. Geraldine

    We eat with our eyes first and this recipe certainly is a feast FOR the eyes! 😉 Sounds like a wonderful mix Julianna.

    I love black rice, what a brilliant contrast it adds here, to all the other colors and textures in this salad. I’ll have to keep this for later use. thank you!

    Reply
    • chefjulianna

      Hey Geraldine! Thanks so much for the lovely compliment! It’s hard to miss with the beautiful contrast of the squash on the black rice. Too bad we can’t send the flavours over the internet too! 🙂

      Reply
      • Geraldine

        If you get a chance Julianna, stop by to read my reply re: bookmarks. I don’t know how I missed this option before, hope you find it helpful too. I find a LOT of posts I’d like to share later on (many of them here!) but didn’t know how to save them in a quick way. I’m always in a hurry. LOL

        Happy Wednesday, G

        PS: What are you making for dinner tonight? I’m making beet burgers and some side dishes. I’m finding all kinds of ways to eat beets lately, I just love them soooo much!

  8. petra08

    This looks delicious and the combination of flavors, it sounds so fresh and delicious.

    Reply
    • chefjulianna

      Thanks so much for commenting Petra! Yes, we loved this salad and I’m going to make it again this week! I can’t wait…

      Reply
  9. Meghan@CleanEatsFastFeets

    Wow, this salad is stunning, and I love the myriad of flavors. I’m a texture person so I like a little bit of crunch coupled with my more malleable bites. This certainly fits the bill, and the combination of sweet and salty seems ideal. Well done.

    Reply
  10. Serena

    Julianna, I love this recipe!!It looks great and it’s definitely my kind of feel-good food! I love it! Thank you darling for sharing it! 🙂

    Reply
  11. CakePants

    What a bright and beautiful salad! I love wild rice, but haven’t had any for a while. Thanks for giving me the motivation to cook some!

    Reply

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