Harvest Brown Rice Salad
with Citrus Vinaigrette
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 6 servings
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4
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cups water
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2
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cups dry wild/brown rice mix or 1½ cups dry brown rice and ½ cup dry wild rice
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1
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medium butternut squash, peeled, seeded, and cut into ½″ cubes (about 3 cups)
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1
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shallot, minced
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½
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cup orange juice
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2
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tsp orange zest
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¼
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cup lemon juice
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1
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tsp lemon zest
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2
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T balsamic vinegar
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5
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T olive oil
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1½
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tsp salt
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½
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tsp pepper
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1
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cup chopped, toasted pecans
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½
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cup dried cranberries
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4
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tsp dried parsley or ¼ cup fresh parsley
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- Bring 4 cups water to a boil over high heat. Add rice, return to a boil. Reduce heat to low, cover, and simmer for 50 minutes. Let stand off heat for 10 minutes. Fluff with a fork, transfer to a large bowl, and allow to cool to room temperature.
- Steam butternut squash until tender but not mushy, about 8 minutes.
- Combine shallot, orange juice, orange zest, lemon juice, lemon zest, vinegar, olive oil, salt, and pepper in a jar with a tight-fitting lid. Shake until combined.
- Add chopped pecans, dried cranberries, and minced parsley to cooled rice. Stir to combine.
- Add ¾ of the dressing and toss to combine. Gently fold in butternut squash. Adjust to taste with additional dressing, salt, and pepper.
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