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All public Recipes -> Main Dish -> Brown Rice Salad

Brown Rice Salad

By: Amy R.

Description:
Time:	35 min (15 min to prepare, 20 min to cook)
Meal type:	Main Dish
Ethnicity:
Number of Servings:	4
Ingredients:
1 butternut squash, cubed 1/2 red onion, chopped 3 tablespoons olive oil 6.5 ounces cooked chestnuts, coarsley chopped 2 cups brown rice, cooked 1 teaspoon lemon zest 1 1/2 tablespoons balsamic vinegar 1/2 cup pomegranate seeds 5 ounces arugula, coarsley chopped
Directions:
Line rimmed baking sheet with parchment paper. Toss together butternut squash, onion and 2T olive oil in large bowl. Season with salt and pepper. Roast at 475 for 15-20 minutes or until tender, stirring occasionally. Add chestnuts during last 5 minutes. Warm rice and toss with lemon zest in large bowl. Whisk remaining 1T olive oil with vinegar in small bowl. Pour vinegar mixture over rice and add pomegranate seeds. Stir in squash mixture and season with salt and pepper. Fold in arugula.
Notes:

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