Wild Rice with Roasted Butternut Squash

5

(1)

• 

• Cooking and Prep: 1 h 10 m
• Serves: 6
• No Allergens

Amazing combination of flavors. This superb side dish makes a delightful and healthful accompaniment to any Yom Tov seudah.

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Ingredients (12)

Rice

• 1 and 1/2 cups wild rice blend

• 2 and 3/4 cups water

• 3 tablespoons oil

Dressing

• 2 teaspoons Heaven & Earth Lemon Juice

  X

  

  Heaven & Earth Lemon Juice

• 3 teaspoons Gefen Honey

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  Gefen Pure Honey

• 1/4 cup diced purple onion or scallion

• 1/4 cup chopped fresh parsley or 12 cubes Dorot Gardens Frozen Parsley

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  Dorot Gardens Frozen Parsley

Garnish

• 1/2 cup pomegranate seeds, for garnish

Butternut Squash

• 1 small butternut squash, peeled and seeded

• salt, to taste

• pepper, to taste

• 2 tablespoons oil

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Start Cooking

For the Rice

1. Cook rice in boiling, salted water according to package directions.

2. Drain, and spread out on a lined baking sheet to cool.

For the Squash

1. Meanwhile, preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

2. Cube butternut squash and toss with oil and spices. Roast on lined baking sheet until golden brown and tender, about 20–30 minutes.

3. Remove from heat and allow to cool.

Serve

1. Combine rice with oil, lemon juice, honey, onion or scallions, and parsley.

2. Add in squash and toss gently until well combined.

3. Serve hot. Garnish with pomegranate seeds right before serving.