I don’t often stray from more typical grains such as white or brown rice and cous cous, but when a friend moved away last year, she left behind a bag of black rice which I knew I needed to figure out how to use.
That bag of rice sat in my cupboard for about six months, up until this month’s edition of Bon Appétit arrived. In this month’s issue, some of the magazine’s staff provided recipes for dishes they cook at home. Among them was this recipe for Black and Wild Rice Salad with Roasted Squash. The accompanying photo was stunning and it included butternut squash, which I love, but most importantly it used black rice.
I wasn’t sure how much I would like this, but I really enjoyed it. The sweetness of the squash and the tartness of the red wine vinegar added delicious layers of flavor. It was even better the next day and, while it can be eaten cold, I prefer it hot.
I omitted the pomegranate seeds in the recipe because the seeds drive me crazy, though I imagine the flavor of the arils would have complemented the rest of the flavors in the dish. I also substituted sliced almonds for the pistachios, since I didn’t have pistachios; and I used curly parsley and carrot greens instead of the microgreens. The curly parsley was a bit harsh, but the carrot greens worked well.
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.
It’s not often that you find such an abundance of color, texture and flavor in one meal, but you definitely do in this rice salad. Try it. You won’t be disappointed.
1 1/2 cups black rice
1/2 cup wild rice
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
Preheat oven to 450 degrees 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.