warm pistachio and butternut squash recipe

Ingredients

• 250g black rice 
• 100g wild rice 
• 1/2 medium butternut squash, peels, seeds removed & cut into large chunks
• 60ml red wine vinegar 
• 2 tsp honey 
• 2 spring onions, thinly sliced 
• 180g pomegranate seeds 
• 60g roasted pistachios, chopped
• 1 can of chickpeas, drained
• Olive oil
• Black pepper
• Salt

Method

1. Preheat oven to 200°C
2. Cook rice in a large pot of rice for 35-40 minutes until tender. Drain and rinse. 
3. Spread the rice on a baking tray and leave to cool
4. On a separate baking tray, drizzle or toss the squash in some olive oil and season with salt and pepper. Roast squash in the oven for 20-25 minutes until tender and golden, then allow to cool. 
5. Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
6. Whisk the vinegar, honey and 60ml olive oil in a large bowl. Add the rice, squash, onions, pomegranate seeds, chickpeas and pistachios, then toss to combine well. 
7. Garnish with some extra pistachios.