I love bringing cool salads to potlucks, and a marinated rice salad is my pick for today’s recipe suggestion! Not only are salads fast and easy to make, but you can get really creative with them – AND you don’t have to worry about keeping them hot.
SUGGESTION #9 – Marinated Forbidden Rice Salad with Roasted Squash and Tamari-Roasted Almonds
Today I’m digging up a salad that I created in my cooking program several months ago – and this time I wrote down the recipe! I have taken this to a couple of different potlucks – vegan and non-vegan, and it’s always a hit. It’s DELISH and beautiful, and people love the forbidden rice! It’s also versatile because if you don’t have one of the ingredients, you can sub it out for something else.
- 3 cups cooked black forbidden rice (you could easily sub another rice here, like brown basmati)
- 1 red bell pepper, diced
- 3-4 green onions, chopped
- 1 1/2 -2 cups butternut squash, diced and roasted
- 1/4 – 1/2 cup almonds, tamari roasted
- 1 1/2 tbsp. walnut oil
- 1 tbsp. maple syrup
- 2 tbsp. white wine vinegar
- 3 tbsp. orange juice
- 2 tbsp. water
- 1/2 tsp sea salt
- 1/2 tsp black pepper
1) cook rice and roast squash and almonds (SQUASH: cut into cubes, toss with 1 tsp or so olive oil and salt and pepper to taste and roast in oven, uncovered, at 375 F for about 30-35 minutes – check to see when it is soft and starting to carmelize on the edges; ALMONDS: roast whole almonds uncovered in the oven at 375 F for about 20 minutes, turning occasionally. When they are fragrant and starting to brown, remove them from the oven and sprinkle a little bit of tamari – about 1 tsp – over them (you need to do this while they are still hot), stirring immediately until the tamari has dried up.) set aside.
2) chop green onions and peppers and set aside.
3) prepare your marinade by mixing all ingredients together and stirring well. Put onions and peppers into the marinade first, and let them sit for several minutes. Then add your rice, and mix everything together well. Add the squash and mix gently (don’t overmix or stir too much – the squash will be quite soft and you don’t want to mush it into the salad). Finally, add the almonds. Mix most of them in and save a few to garnish the top of the salad.
4) try not to eat it before you get to the potluck! 🙂
- you can make this up to a day ahead; sitting in the marinade will blend the flavour of this salad nicely
- if you do make it ahead of time, be sure to give it a good stir to bring up the marinade from the bottom, which will sink to the bottom over time
why is it good for you?
- black rice is very high in fibre, and it is a good source of iron. It contains lots of amino acids, some B vitamins and lots of antioxidant anthocyanins, which are also found in blueberries and acai berries;
- butternut squash has lots of vitamin A, C, potassium and manganese. It is also a good source of vitamin E (alpha tocopherol), thiamin, niacin, vitamin B6, folate, calcium and magnesium;
- red bell pepper is an excellent source of dietary fibre, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin B6 and folate, and a good source of vitamin K, thiamin, riboflavin, niacin, potassium and manganese;
- almonds are a very good source of calcium, iron, dietary fibre, magnesium, vitamin E (alpha tocopherols) and manganese.