Black and Wild Rice with Roasted Squash

This is a favorite holiday side. I like it warm, but you could let everything cool down and serve it on top of greens making it into a salad. Either way it’s tasty and festive.

Ingredients:

1 ½ cups black rice

½ cup wild rice

½ medium butternut squash (peeled, seeds removed and cut into pieces)

½ cup olive oil, divided

¼ cup red wine vinegar

2 teaspoons of honey

2 scallions thinly sliced

½ cup roasted pistachios, chopped

Directions:

1.     Preheat oven to 450 degrees

2.     Cook both the black rice and the wild rice together in a large pot of boiling, salted water until tender – about 35 to 40 minutes.

3.     Toss squash with ¼ cup of olive oil and roast in the oven for 20 to 25 minutes.

4.     Add black rice, wild rice, squash, scallions, and pistachios together.

5.     Whisk together vinegar, honey and ¼ cup olive oil and pour over rice mixture.

6.     Serve warm (unless you’re making it as a salad)