Jeweled Rice Salad

• Vegan
• Gluten free

• Produce

  • 2 cups Butternut squash
  • 1/2 cup Italian parsley
  • 1/4 cup Lemon juice - i use meyer lemons when i can, fresh
  • 1/2 cup Pomegranate seeds
  • 1 tsp Za'atar

• Pasta & Grains

  • 1 cup Rice, long grain
  • 3/4 cup Wild rice

• Baking & Spices

  • 1 Black pepper
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on chezus.com

Description

Ingredients

• 3/4 cup wild rice
• 1 cup long grain rice
• 2 cups diced butternut squash
• 1/2 cup italian parsley, rough chop
• 1/2 cup pomegranate seeds
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice - I use Meyer lemons when I can
• 1 teaspoon zaatar
• kosher salt
• black pepper

Directions

• Preheat the oven to 350. Cut the squash in half, scoop out the seeds and place onto a baking sheet. Lightly drizzle with some olive oil, sprinkle with salt and pepper. Roast until fork tender, about 30 minutes. Remove from the oven and set aside to cool. Once cool, remove the skin and dice the flesh into medium pieces. At this point you can refrigerate until ready to put the salad together.
• Place wild rice into a medium pot of cold water, place over high heat, and bring to a boil. Reduce the heat to a low simmer, and cook until the grains begin to split, about 30 minutes.
• Combine the long grain rice with 1 1/2 cups of cold water in a medium saucepan, place over high heat and bring to a boil. Reduce the heat to a low simmer, cover and cook for 10 minutes. Remove from the heat and let sit until the water is absorbed.
• Drain the wild rice, rinse with cold water to stop the cooking process and drain again. Set aside.
• Lightly drizzle a small amount of olive oil over both rices and fluff with a fork. Let them cool. At this point you can refrigerate until ready to assemble the salad.
• Mix the olive oil, lemon juice, zaatar, salt and pepper together.
• To assemble the salad mix the rices, squash, and parsley together in a large mixing bowl. Drizzle with the dressing, and season to taste with more salt and pepper if needed.
• Place the mixture onto a serving platter. Garnish with the pomegranate seeds.
• Serve.
• Eat.