Black Rice and Butternut Squash Salad
From Sarah Lipoff, POPSUGAR Food
Notes
This salad tastes delicious while hot but also is so refreshing after being chilled in the fridge.
Ingredients
- 1 cup uncooked black rice
2 1/2 cups vegetable stock
1 small butternut squash
Olive oil
Salt and pepper, to taste
1/4 cup unsweetened coconut flakes
1 1/2 tablespoon lime juice
2 green onions, chopped
Directions
- Place a saucepan over medium-high heat, and add the black rice and vegetable stock. Bring to a simmer, then cover and cook for 25 minutes, or until rice is steamed and no liquid remains.
- Peel and seed the butternut squash, then cut into small cubes. Place on a sheet tray, and toss in olive oil and salt and pepper. Bake at 350ºF for 30 minutes, or until just browned around the edges.
- In a small pan, heat the coconut over high heat until the edges are toasted.
- Place the black rice and butternut squash in a large bowl, and mix together with the lime juice, 1/2 tablespoon plus 1/2 teaspoon olive oil, and salt and pepper to taste.
- Divide between four bowls. Top with toasted coconut flakes and chopped green onion.
Information
- Category
- Side Dishes
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 29 minutes, 59 seconds