Black Forbidden Rice With Roasted Butternut Squash Recipe

Ingredients

1 Butternut Squash

2 C. Black “Forbidden” rice

2 Tbs shallots, finely chopped

½ C. sliced almonds

½ C. Parsley, roughly Chopped

Preparation

Heat oven to 400 degrees. Cut butternut squash in half. Remove inner seeds. Drizzle with olive oil. Bake for 40 minutes. Cool. Remove outer skin. Chop butternut squash into 1 inch cubes. Set aside. Bring a medium pot with 3 cups of water and the black rice to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes. Toss squash, shallots, almonds and parsley (reserving some for garnish) into rice.