Butternut squash wild rice pilaf

Butternut squash wild rice pilaf

Tags

Rice

Cook

Ingredients

  • 1 butternut squash, cubed
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbsp oil
  • 1 ½ cups wild rice
  • 1 stock cube
  • 1 bay leaf
  • 4 tbsp oil
  • 2 red onions, sliced
  • ½ cup walnuts, chopped
  • 2 tbsp pomegranate molasses
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 4 tsp agave
  • Salt and pepper to taste
  • 4 mint stems, finely chopped
  • ½ cup pomegranate seeds

Steps

  1. Preheat oven to 220°C. Cover a baking tray with parchment paper.
  2. Transfer butternut squash to baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Mix to combine.
  3. Roast for 35 minutes or until tender and browned around the edges. Remove from the oven and allow to cool.
  4. Meanwhile combine wild rice, stock, water and bay leaf. Clean and cook the rice according to package instructions.
  5. Preheat oil in the wok. Add red onion and cook until softened. Add walnuts and cook for 2 minutes.
  6. Add pomegranate molasses or balsamic vinegar, and stir to combine. Remove from heat and set aside.
  7. Combine olive oil, lemon juice and agave in a sealable container. Season to taste and shake to emulsify.
  8. In a large bowl combine rice, butternut squash, onion, walnuts and mint. Add dressing and stir to combine.
  9. Divide into bowls and top with pomegranate seeds.