Forbidden Rice with Harissa-Maple Squash, Brussel Sprouts, and Pomegranate Molasses Vinaigrette

INGREDIENTS

1 butternut squash, cubed or 1 delicata squash, cut into half moons

2 teaspoons harissa (optional)

2 teaspoons maple syrup (optional)

olive oil

salt

pepper

garlic powder 

1.5 pounds brussel sprouts, trimmed and halved 

3 cups uncooked forbidden/black rice

pomegranate seeds

chopped parsley 

chopped pistachio

For the dressing:

1/4 cup acid (I did 1 tablespoon lemon juice, 2 tablespoons apple cider vinegar, 1 tablespoon rice wine vinegar but anything works)

2 tablespoons pomegranate molasses 

1 small garlic clove, minced (optional)

1/4 cup plus 1-2 tablespoons olive oil (depending on how tangy you want your dressing)

1 teaspoon maple syrup 

1/2 teaspoon plus more salt

pepper 

METHOD

1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.

2. In a large bowl, combine brussel sprouts with olive oil, salt, and pepper and place on one side of baking sheet. In the same bowl, combine cubed squash with harissa, maple, olive oil, garlic powder, salt, and pepper. Spread evenly on the other half of the baking sheet. Roast for 20-30 minutes or until veggies are tender and golden. 

3. Cook rice. In a pot, combine 2 cups rice with 3.5 cups water, 1 teaspoon sea salt, and 1 tablespoon olive oil. Stir. Bring to a boil. Then, lower to a simmer, cover, and cook for 30 minutes or until water has been absorbed. Fluff with a fork.

4. While rice cooks, place dressing ingredients in a bowl or mason jar. Whisk or shake well. Taste and adjust for seasoning.

5. Assemble: Place cooked rice on a platter. Arrange squash and sprouts over the rice and drizzle with some of the dressing (I do about 3 tablespoons). Then, garnish with the pomegranate seeds, parsley, and pistachio. Enjoy!