This recipe is too delicious not to share. It’s inspired by Bon Appétit Magazine. Easy, flavorful and packed with nutrients, this is a great dish all around.
It’s an excellent source of Vitamin A (60% RDA*), which helps with vision, reproduction and immune function. It’s also high in Vitamin C (40% RDA*), an antioxidant that prevents cell damage, improves the immune system and facilitates with iron absorption. Manganese, Vitamin B6, Magnesium, Niacin, Phosphorus and Zinc are also plentiful in this mouth-watering dish.
- Serves: 8
- Calories: 350
- Fat: 18 g
- Saturated fat: 2.5 g
- Unsaturated fat: 14.5 g
- Carbohydrates: 49 g
- Sugar: 7 g
- Sodium: 80 mg
- Fiber: 4.5 g
- Protein: 8 g
- Cholesterol: 0 g
- 2 cups mixed rice – wild, red, black, brown
- Kosher salt
- ½ medium butternut squash, peeled, seeds removed, cut into pieces
- ½ cup olive oil, divided
- 1 tablespoon olive oil
- Freshly ground black pepper
- ¼ cup apple cider vinegar (red wine vinegar works too)
- 2 teaspoons honey
- 2 scallions, thinly sliced
- 1 cup pomegranate seeds
- 1 bunch of kale with center ribs removed, cut into ~2 inch pieces
- ½ cup roasted pistachios, chopped
- Preheat oven to 450°. Cook 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.
- Toss squash with ¼ cup oil and place spread out on a baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender (~20–25 minutes).
- Toss kale (make sure it is dry) with 1 tablespoon of oil and place spread out on a different baking sheet; season with salt and pepper. Roast, tossing once or twice until the leaves are crispy (~2-5 minutes).
- Whisk vinegar, honey, and remaining ¼ cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds and pistachios; season with salt and pepper and toss to combine. Sprinkle the roasted kale on top when ready to serve.
*Recommended Dietary Allowance (RDA) is the average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%–98%) healthy individuals.