Black rice pilaf with butternut squash

5 from 4 votes

Black rice pilaf with butternut squash

Black Rice Pilaf with Butternut Squash is a simple and festive recipe that will add color and flavor to your table. This dish can be made in advance and assembled last minute, making it perfect for holiday gatherings.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: easy, holidays, oven, stove-top

Servings:

Calories: 223kcal

Author: Veronique Eichler

Equipment

Ingredients

1 cup black rice
4 cups butternut squash, cubed (about 1 medium)
2 tbsp extra virgin olive oil
1 tsp maple syrup
1/4 tsp salt
1 cup pomegranate arils (seeds)
Freshly ground black pepper to taste
Fresh parsley for garnish

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Peel the pomegranate and reserve 1 cup of arils (seeds)
Peel the butternut squash, remove the seeds and cut into 1/2" cubes. Place them in a bowl, add 2 tablespoons olive oil, 1 tsp maple syrup, 1/4 tsp salt and fresh ground pepper to taste. Toss well, using your hands to make sure all surfaces are covered.
Place rice in a large saucepan and add at least 2 cups of lightly salted water. Stir, cover and bring to a boil over medium high heat. Reduce heat to low and simmer for 30 minutes.
Place squash cubes on the baking sheet, making sure it is not overcrowded (otherwise, use a second sheet). Bake for 25 minutes, checking after 20 minutes to ensure it doesn't burn. You may toss the cubes after 15 minutes or so, but it is not absolutely necessary.
Once the rice is cooked, drain it into a strainer to remove any extra water. Return it to the saucepan and cover until ready to serve.
Combine rice and squash in a serving dish. Add about half the pomegranate seeds and toss gently. Top the dish with the rest of the seeds. Garnish with chopped parsley. Serve warm.

Notes

This dish is also good at room temperature. It can be served as a salad with any dressing of your choice.

Nutrition