How To Make Black & White Rice Salad with Cumin-Roasted Butternut Squash
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup of black rice
- 1 cup of white rice
- 1 small butternut squash, peeled and diced
- 1 tbsp olive oil
- 1 tsp cumin
- Salt, to taste
- Pepper, to taste
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
Instructions
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Cook the black and white rice according to package instructions. Once cooked, let them cool.
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Preheat the oven to 400°F (200°C). In a bowl, toss the diced butternut squash with olive oil, cumin, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
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In a large bowl, combine the cooked rice, roasted butternut squash, dried cranberries, parsley, mint, and feta cheese. Toss gently to mix well.
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Serve the salad chilled or at room temperature.
Nutrition
- Calories : 350kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 6mg
- Sodium : 150mg
- Total Carbohydrates : 70g
- Dietary Fiber : 8g
- Sugar : 8g
- Protein : 8g
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