Black Rice with Butternut Squash
You can never have too many side dish recipes, so give Black Rice with Butternut Squash a try. For 90 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 235 calories. This recipe serves 8. 321 person have made this recipe and would make it again. It is brought to you by Magnolia Days. Head to the store and pick up black rice, maple syrup, ground ginger, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 99%, this dish is great. Users who liked this recipe also liked Black Rice Salad with Butternut Squash and Pomegranate Seeds, Butternut Squash Black Bean Chili, and Butternut Squash & Black Bean Enchiladas.
Servings: 8
Ingredients:
1 cup uncooked black rice
1 small butternut squash
2 tablespoons chopped fresh parsley
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground pepper
2 teaspoons maple syrup
3 tablespoons olive oil
1 small red onion
1/2 teaspoon salt
2 tablespoons sherry vinegar
1/2 cup chopped walnuts
Equipment:
oven
bowl
baking sheet
whisk
Cooking instruction summary:
Preheat oven to 375 degrees F.Cook rice according to package instructions. Drain if needed, and place in a large bowl to cool to room temperature.While the rice is cooking, peel and seed squash and cut into bite-sized cubes. Place cubes on a large rimmed baking sheet.Slice onion and cut slices into 1-inch pieces. Place onions on the baking sheet with the squash.Sprinkle cumin, ginger, salt, and pepper over the squash and onions.Drizzle olive oil on top and toss to coat. Spread out squash and onions to a single layer.Roast until squash is tender, about 30 minutes. Allow to cool to room temperature.Toast walnuts by spreading them on another baking sheet and bake until fragrant, about 6 to 8 minutes.Add squash, onions, walnuts, and parsley to the bowl with the rice.Pour dressing on top and gently toss to combine. Taste and adjust seasoning with salt and pepper.Whisk together oil, vinegar, and maple syrup in a small bowl.
Step by step:
1. Preheat oven to 375 degrees F.Cook rice according to package instructions.
2. Drain if needed, and place in a large bowl to cool to room temperature.While the rice is cooking, peel and seed squash and cut into bite-sized cubes.
3. Place cubes on a large rimmed baking sheet.Slice onion and cut slices into 1-inch pieces.
4. Place onions on the baking sheet with the squash.Sprinkle cumin, ginger, salt, and pepper over the squash and onions.
5. Drizzle olive oil on top and toss to coat.
6. Spread out squash and onions to a single layer.Roast until squash is tender, about 30 minutes. Allow to cool to room temperature.Toast walnuts by spreading them on another baking sheet and bake until fragrant, about 6 to 8 minutes.
7. Add squash, onions, walnuts, and parsley to the bowl with the rice.
8. Pour dressing on top and gently toss to combine. Taste and adjust seasoning with salt and pepper.
9. Whisk together oil, vinegar, and maple syrup in a small bowl.
Nutrition Information:
covered percent of daily need
