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.
- Black forbidden rice 3/4
- Butternut squash 8 oz
- Sherry vinegar 2 tablespoon
- Scallions 2
- Parsley 1/2 oz
- Cilantro 1/2 oz
- Pistachios 1 oz
- Honey 1 teaspoon
- Olive Oil 3 tablespoon
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.
Bring a large pot of salted water to boil, add black rice. Cook for 20 minutes, until tender.
Drain and rinse.
Mix squash with rice. Roast for 20-25 minutes, turning once, until golden brown and tender.
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.
In the bowl, whisk vinegar with honey and 1/4 teaspoon salt. While whisking, drizzle in 2 tablespoons oil until it been incorporated.
When the rice and squash are ready, toss with the vinaigrette, scallions and herbs. Toss to combine.