Bon Appétit | January 2014
photo by Ditte Isager
yield
Makes 8 servings
Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.
Ingredients
Preparation
Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.
Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.
Also try it with: Any grain (except amaranth)
my notes
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/3596264e/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51210A250A0Dmbid0Frss0Iepinr/story01.htm
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