Black Rice with Butternut Squash

You can never have too many side dish recipes, so give Black Rice with Butternut Squash a try. For 90 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 11g of fat, and a total of 235 calories. This recipe serves 8. 321 person have made this recipe and would make it again. It is brought to you by Magnolia Days. Head to the store and pick up black rice, maple syrup, ground ginger, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 99%, this dish is great. Users who liked this recipe also liked Black Rice Salad with Butternut Squash and Pomegranate Seeds, Butternut Squash Black Bean Chili, and Butternut Squash & Black Bean Enchiladas.

Servings: 8

 

Ingredients:

1 cup uncooked black rice

1 small butternut squash

2 tablespoons chopped fresh parsley

3/4 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon fresh ground pepper

2 teaspoons maple syrup

3 tablespoons olive oil

1 small red onion

1/2 teaspoon salt

2 tablespoons sherry vinegar

1/2 cup chopped walnuts

Equipment:

oven

bowl

baking sheet

whisk

Cooking instruction summary:

Preheat oven to 375 degrees F.Cook rice according to package instructions. Drain if needed, and place in a large bowl to cool to room temperature.While the rice is cooking, peel and seed squash and cut into bite-sized cubes. Place cubes on a large rimmed baking sheet.Slice onion and cut slices into 1-inch pieces. Place onions on the baking sheet with the squash.Sprinkle cumin, ginger, salt, and pepper over the squash and onions.Drizzle olive oil on top and toss to coat. Spread out squash and onions to a single layer.Roast until squash is tender, about 30 minutes. Allow to cool to room temperature.Toast walnuts by spreading them on another baking sheet and bake until fragrant, about 6 to 8 minutes.Add squash, onions, walnuts, and parsley to the bowl with the rice.Pour dressing on top and gently toss to combine. Taste and adjust seasoning with salt and pepper.Whisk together oil, vinegar, and maple syrup in a small bowl.

 

Step by step:


1. Preheat oven to 375 degrees F.Cook rice according to package instructions.

2. Drain if needed, and place in a large bowl to cool to room temperature.While the rice is cooking, peel and seed squash and cut into bite-sized cubes.

3. Place cubes on a large rimmed baking sheet.Slice onion and cut slices into 1-inch pieces.

4. Place onions on the baking sheet with the squash.Sprinkle cumin, ginger, salt, and pepper over the squash and onions.

5. Drizzle olive oil on top and toss to coat.

6. Spread out squash and onions to a single layer.Roast until squash is tender, about 30 minutes. Allow to cool to room temperature.Toast walnuts by spreading them on another baking sheet and bake until fragrant, about 6 to 8 minutes.

7. Add squash, onions, walnuts, and parsley to the bowl with the rice.

8. Pour dressing on top and gently toss to combine. Taste and adjust seasoning with salt and pepper.

9. Whisk together oil, vinegar, and maple syrup in a small bowl.


Nutrition Information:

Quickview
234k Calories
4g Protein
10g Total Fat
32g Carbs
72% Health Score
Limit These
Calories
234k
12%

Fat
10g
17%

  Saturated Fat
1g
8%

Carbohydrates
32g
11%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
152mg
7%

Get Enough Of These
Protein
4g
8%

Vitamin A
10054IU
201%

Manganese
1mg
71%

Vitamin C
22mg
27%

Vitamin K
21µg
20%

Magnesium
79mg
20%

Vitamin E
2mg
16%

Vitamin B6
0.32mg
16%

Vitamin B1
0.22mg
15%

Fiber
3g
14%

Phosphorus
139mg
14%

Copper
0.26mg
13%

Potassium
450mg
13%

Vitamin B3
2mg
12%

Folate
41µg
10%

Selenium
6µg
9%

Iron
1mg
8%

Vitamin B5
0.78mg
8%

Calcium
66mg
7%

Zinc
0.9mg
6%

Vitamin B2
0.08mg
5%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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