Black And Wild Rice Salad With Roasted Squash

BLACK AND WILD RICE SALAD WITH ROASTED SQUASH



Black and Wild Rice Salad with Roasted Squash image

Recipe From epicurious.com

Provided by Dawn Perry

Categories     Salad     Nut     Vegetarian     Lunch     Tree Nut     Pistachio     Squash     Butternut Squash     Healthy     Wild Rice     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients: 12

1 1/2 cups black rice
1/2 cup wild rice
Kosher salt
1/2 medium butternut squash, peeled, seeds removed, cut into pieces
1/2 cup olive oil, divided
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup microgreens or sprouts
1/2 cup roasted pistachios, chopped

Steps:

  • Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
  • Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool.
  • Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
  • DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.


BLACK & WHITE RICE SALAD WITH CUMIN-ROASTED BUTTERNUT SQUASH



Black & white rice salad with cumin-roasted butternut squash image

This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet

Recipe From bbcgoodfood.com

Provided by Sabrina Ghayour

Categories     Side dish

Time 50m

Yield Serves 6-8 as a side dish

Number Of Ingredients: 15

1 small butternut squash (about 375g/13oz), peeled and cubed
1 tbsp olive oil
2 tbsp cumin seeds
250g basmati & wild rice
140g dried cranberries
200g pomegranate seeds
100g blanched hazelnuts , toasted and halved
small pack dill , leaves and stalks finely chopped
small pack flat-leaf parsley , leaves and stalks finely chopped
1 large red onion , finely diced
200g feta , to serve
zest and juice 1 large unwaxed orange
4 tbsp clear honey
4-5 tbsp sherry vinegar
4 tbsp olive oil
Calories400 calories
Fat16 grams fat
SaturatedFat2 grams saturated fat
Carbohydrate56 grams carbohydrates
Sugar28 grams sugar
Fiber4 grams fiber
Protein6 grams protein
Sodium0.1 milligram of sodium

Steps:

  • Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously - use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.
  • Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.
  • Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.


BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD



Balsamic Roasted Winter Squash and Wild Rice Salad image

Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won't get the full nutty flavor of the grains

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 2h

Yield 6 servings

Number Of Ingredients: 14

1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach
@contexthttp
Calories309
UnsaturatedFat12 grams
Carbohydrate42 grams
Fat14 grams
Fiber6 grams
Protein8 grams
SaturatedFat2 grams
Sodium924 milligrams
Sugar5 grams
TransFat0 grams

Steps:

  • Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
  • Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve


WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE



Wild Rice and Roasted Squash Salad With Cider Vinaigrette image

Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.

Recipe From cooking.nytimes.com

Provided by Yossy Arefi

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients: 17

Kosher salt and black pepper
3/4 cup uncooked wild rice (about 5 ounces)
3/4 pound peeled kabocha or butternut squash, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 small head radicchio, thinly sliced
1/2 cup sweetened dried cherries
1/2 cup chopped fresh parsley leaves and tender stems
1/3 cup toasted chopped walnuts
Flaky sea salt
1 cup fresh apple cider
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

Steps:

  • Heat the oven to 400 degrees and set a rack in the center of the oven.
  • Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
  • While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
  • Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
  • Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
  • Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.


WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN



Wild Rice with Butternut Squash, Leeks, and Corn image

Recipe From epicurious.com

Provided by Nancy Oakes

Categories     Side     Roast     Christmas     Thanksgiving     Vegetarian     High Fiber     Dinner     Leek     Corn     Butternut Squash     Fall     Family Reunion     Potluck     Wild Rice     Simmer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients: 8

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley

Steps:

  • Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.


BLACK AND WILD RICE SALAD WITH ROASTED SQUASH RECIPE - (5/5)



Black and Wild Rice Salad with Roasted Squash Recipe - (5/5) image

Recipe From keyingredient.com

Provided by á-49298

Number Of Ingredients: 13

1 1/2 Cups black rice
1/2 cup wild rice
Kosher salt
1/2 medium butternut squash, peeled, seeds removed, cut into pieces
1/2 cup olive oil, divided
Freshly ground black pepper
1/4 cup red wine vinegar
2 tsp. honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup micro greens or sprouts
1/2 cup roasted pistachios, chopped
Also try it with: Any grain (except amaranth)

Steps:

  • Preheat oven to 450. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool. Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool. Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, micro greens, and pistachios; season with salt and pepper and toss to combine. Do Ahead: Salad (without micro greens) can be made 4 hours ahead. Cover and chill.




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  2. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired.
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  4. Meanwhile, roast the butternut: Place the cubed butternut squash on your rimmed baking sheet. Drizzle it with the olive oil and sprinkle with the salt. Toss until the cubes are lightly and evenly coated in oil. Arrange them in a single layer and roast for 35 to 50 minutes, tossing after 20 minutes, until they are starting to turn golden on the edges and tender when pierced through with a fork.
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  1. Toss the squash with half of the olive oil, salt, and pepper. Lay flat on a baking sheet. Roast for 30 minutes, shaking the pan once during cooking.
  2. Toss the squash with half of the olive oil, salt, and pepper. Lay flat on a baking sheet. Roast for 30 minutes, shaking the pan once during cooking.
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  1. Place water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for 40-45 minutes until water is absorbed. Remove from heat and let stand for 10 minutes with the lid still on. Fluff with a fork.
  2. Place water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for 40-45 minutes until water is absorbed. Remove from heat and let stand for 10 minutes with the lid still on. Fluff with a fork.
  3. Meanwhile, preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet and toss with the 1 ½ tablespoons of olive oil. Roast in the preheated oven for 35-40 minutes, turning once halfway through, until tender.
  4. Toast the pecans by placing them in a small skillet over medium heat until fragrant. Watch them closely as they can go from toasted to burnt quickly.
  5. In a large bowl, combine the cooked rice, roasted squash, toasted pecans, apple pieces, dried cranberries, and shallot.
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