Forbidden Rice Salad

Cooking with “HELLO FRESH” !

Legend has it this ancient grain will keep you young, or at least keep your taste-buds happy. Black rice is tossed with roasted butternut squash and lots of fresh herbs in sherry-honey vinaigrette. Perfectly light and satisfying.

Ingredients:

  1. Black forbidden rice 3/4
  2. Butternut squash 8 oz
  3. Sherry vinegar 2 tablespoon
  4. Scallions 2
  5. Parsley 1/2 oz
  6. Cilantro 1/2 oz
  7. Pistachios 1 oz
  8. Honey 1 teaspoon
  9. Olive Oil 3 tablespoon

Hello Fresh

Preheat oven to 450 degrees. Toss the squash with a tablespoon of olive oil, 1/2 teaspoon salt and pepper and place on a rimmed baking sheet.

Hello fresh

Bring a large pot of salted water to boil, add black rice. Cook for 20 minutes, until tender.

Hello fresh

Drain and rinse.

Hello fresh

Mix squash with rice. Roast for 20-25 minutes, turning once, until golden brown and tender.

Hello fresh

While the squash and rice cook, thinly slice the scallions at a diagonal and pick the leaves off the cilantro and parsley stems. Crack and shell the pistachios.

Hello fresh

In the bowl, whisk vinegar with honey and 1/4 teaspoon salt. While whisking, drizzle in 2 tablespoons oil until it been incorporated.

Hello fresh

When the rice and squash are ready, toss with the vinaigrette, scallions and herbs. Toss to combine.

Hello fresh

Bon appetit!

Hello fresh

Author: Mariia R.

Share This Post On