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February 24, 2015

Black & Wild Rice Salad with Roasted Butternut Squash

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.
Black & Wild Rice Salad with Roasted Butternut Squash
So for the first day, I have an interesting salad with black rice, wild rice and butternut squash. This is a colorful and healthy salad that is very filling and can be served as a light meal or as a side dish to a bigger meal.

Black & Wild Rice Salad with Roasted Butternut Squash
This recipe uses only 1~2 cups of butternut squash, but I would suggest to roast the whole squash and store the leftovers in the freezer to use later.
Black & Wild Rice Salad with Roasted Butternut Squash
Recipe from Bon Appetite:
IngredientsServes 2~3
Black Rice - ½cup
Wild Rice - ¼cup 
Butternut Squash - ½ of a small squash, peeled & cubed
Scallions - 2, thinly sliced
Pistachios - 3tbsp, toasted and chopped
Sesame & Sunflower seeds - 2tbsp each, toasted & chopped

For the dressing:
Olive oil - 2tbsp
Red Wine Vinegar - 2tbsp
Honey - 1tsp
Salt & Pepper - to taste

Method:
  • 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.
  • 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. 
  • 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.
  • 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.
  • Once the rice & butternut squash are ready, combine them in a mixing bowl along with scallions.
  • In a small bowl, whisk all the dressing ingredients and pour it over the rice mixture. Sprinkle the nuts and seeds and enjoy!!
Black & Wild Rice Salad with Roasted Butternut Squash
Lets check out what my fellow marathoners have cooked today for BM# 49
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10 comments:

  1. Salad looks excellent.Healthy recipe.

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  2. Love the use of wild rice. Very filling salad.

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  3. wow this is an awesome rice salad...
    Cheers
    Anu @ RasA-svAda

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  4. I have not cooked with black rice. would surely want to try this when I lay my hands on it..very inviting bowl Pavani..

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  5. Omg, wat a colourful salad, i never tried anything with black wild rice, i was bit skeptical about their texture.. Your salad is pulling me to give a try.

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  6. What a different combination of ingredients! Love the bright and vibrant colors :)

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  7. Never tasted black rice. Sounds like an interesting salad.

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  8. What a healthy and filling salad.

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