red rice, herb and roasted squash salad

http://calgaryavansino.com/recipes/red-rice-herb-roasted-squash-salad/

  • Serves

    makes 6 servings, as a side

  • Preparation Time

    10 minutes

  • Cooking Time

    1 hour

Ingredients

  • 300g red rice
  • 500ml vegetable stock
  • 250ml fresh still water
  • 750g (prepared weight) butternut squash, peeled, seeded and diced into 1/2 inch pieces
  • 60ml or 4 tbsp olive oil
  • 2 spring onions (scallions), thinly sliced
  • 15g bunch flat-leaf parsley, chopped
  • 15g bunch coriander (cilantro), chopped
  • salt and black pepper to taste
  • 1 1/2 cups red rice
  • 2 cups vegetable stock
  • 1 cup fresh still water
  • 4 cups (prepared weight) butternut squash, peeled, seeded and diced into 1/2 inch pieces
  • 1/4 cup or 4 tbsp olive oil
  • 2 spring onions (scallions), thinly sliced
  • 1/3 cup bunch flat-leaf parsley, chopped
  • 1/3 cup bunch coriander (cilantro), chopped
  • salt and black pepper to taste
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This recipe works well on its own or as a side dish in a larger meal. A colourful recipe that neatly brings together a combination of nutty and sweet flavours, I always make extra and pack it for my lunch the next day. It tastes even better as leftovers.

Preheat oven to 230C/450F/Gas mark 8.

In a large pot with a lid, combine the rice, stock and water. Bring to a boil. Reduce to a simmer, then cover and cook for 50 minutes.

Meanwhile, toss the diced squash with the olive oil on a baking sheet, and season with salt and pepper. Place in the oven for 20–25 minutes, tossing it twice, until golden brown and tender. Leave to cool while the rice finishes cooking.

Once the rice if cooked, remove from the heat, drain and rinse with cold water to cool down the rice and stop it from cooking any further, shaking off any excess water.

Transfer the rice and squash to a large bowl, gently toss in the spring onions (scallions), parsley and coriander (cilantro) and taste to season.

I usually use a very simple olive oil, white-wine vinegar and mustard vinaigrette on this salad and I also love to add small cubes of feta cheese, roasted pumpkin seeds or toasted pistachios – although it is equally good just left as it is. If you’re a meat-eater, this dish works well with some grilled chicken and a large, crunchy green salad.