Beautiful black rice salad is all about texture
Ingredients
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
Preparation
1
Visit www.redpenrecipes.com for full instructions.
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About
One of my favorite things about it was the texture. The sticky rice and soft squash are balanced by crunchy nuts and rough greens. This must be the amuse-gueule, or “amusement for the mouth,” that celebrity chef Robert Irvine talked about when I interviewed him last year.
Added:
Sunday, January 5, 2014 - 11:26am