食材
Preparation time: 90 minutes
Serves: 3
This colorful and vegetarian-friendly dish is packed with tasty seasonal ingredients. It will not only be a feast for your eyes, but also your belly!
INGREDIENTS
- 125g black rice
- 450g butternut squash
- ½ tsp sweet smoked Spanish paprika
- ¼ tsp kosher salt
- 3 Tbsp olive oil
- 1½ Tbsp lemon juice
- ½ Tbsp maple syrup
- Pepper to taste
- 2 Tbsp sliced green onions
PREPARATION
Preheat the oven to 190°C.
Peel the butternut squash, remove the seeds, and cut the squash into cubes. Toss the squash in a large bowl with paprika, salt and one tablespoon of oil. Then spread it on a baking sheet and roast it for about 40 minutes until browned and tender. Stir occasionally. Let it cool.
In the meantime, bring a large pot of salted water to a boil. Add the rice and cook for about 30 minutes on medium-low heat until tender. Drain and rinse with cool water.
Whisk together two tablespoons of oil, lemon juice, maple syrup and pepper in a serving bowl. Toss with rice, roasted squash and sliced green onions.