Roasted Butternut Squash and Forbidden Rice


  • 1 cup diced butternut squash
  • 1 cup black "forbidden" rice
  • 2 tablespoons finely chopped onion shallots
  • 1/4 cup toasted sliced almonds
  • 1/4 cup chopped fresh parsley

Cooking Instructions

  1. Heat oven to 400°F.
  2. Place cubed squash on a foil-lined cooking sheet and drizzle with olive oil. Bake for 20 minutes, or until fork tender.
  3. In a medium pot bring 1 1/2 cups of water and black rice to a boil. Reduce heat, cover and simmer for 20 minutes. Toss with a fork.
  4. Toss squash, shallots, almonds and parsley (reserving some for garnish) into rice.
  5. Salt and pepper to taste, drizzle with olive oil to taste.