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Wild Rice and Butternut Squash Salad
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Wild Rice and Butternut Squash Salad

The red rice has a wonderful nutty flavor and “chewy” texture that plays well with the more delicate texture of the Basmati rice. When mixed with the herby vinaigrette, roasted butternut squash, toasted pumpkin seeds and dried cranberries, you’ll find an amazing marriage of flavors that pair well with heavy to light meats and fish for any meal.
Prep Time 35 minutes
Cook Time 1 hour

Ingredients

  • 1 Butternut Squash halved
  • Olive oil for sautéing and drizzling
  • 1 cup Whole Grain Red Rice
  • 1/2 Basmati White Rice
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup green onions chopped
  • 1/2 dried cranberries
  • 1/2 cup salad or champagne vinegar
  • 1 Tablespoon whole grain mustard
  • 1 Tablespoon honey
  • 2 Tablespoons fresh parsley
  • 1 Tablespoon fresh thyme
  • 1 Tablespoon fresh oregano
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground pepper

Instructions

  • Preheat oven to 350 degrees. On a sheet pan, place halved butternut squash flesh-side up and drizzle with olive oil. Place in the oven until squash can be pierced easily with a knife, about 25 minutes. Remove from oven and allow to cool until it is easily handled. Carefully cut in-between the flesh and skin, then cut flesh into 1/2-inch cubes. Set aside.
  • In a medium-sized saucepan, add whole grain rice and 3 cups of water and bring to a boil then reduce the heat and simmer until rice is tender, about one hour. Remove from heat and let stand covered 5 to 10 minutes.
  • In another medium-sized saucepan, add Basmati rice and 1 1/4 cup water and bring to a boil. Lower the heat to simmer and cover for about 15 minutes. Remove from heat and let stand for 5 to 10 minutes.
  • Meanwhile in a medium skillet, add pumpkin seeds and toast on medium heat for about 3 minutes, or until the seeds are lightly golden and toasted. Remove from pan to parchment paper.
  • In a medium bowl, add vinegar, mustard, honey, parsley, thyme, and oregano. Slowly drizzle olive oil into the bowl continuously stirring as you drizzle until emulsified.