Ingredients

  •  cups Lotus Foods Heirloom Forbidden Rice®
  • olive oil to drizzle
  • 2 delicata squash sliced into rings, seeds removed
  • ¼ cup pomegranate seeds
  • 3 scallions sliced
  • salt & pepper to taste

Vinaigrette:

  • 3 tbsp yuzu extract or sub equal parts lemon and lime juices
  • 2 tbsp sunflower seed oil
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 tbsp freshly grated ginger
  • ¼ tsp black pepper

products used in the recipe

Organic Forbidden® Rice

  • 1

    Cook rice according to directions on package.

  • 2

    Heat oven to 350°F. Drizzle squash with olive oil, add salt and pepper, then roast for 12-15mins. Allow to cool.

  • 3

    Whisk together vinaigrette ingredients. Set aside.

  • 4

    Once rice is cooked, combine with roasted squash, pomegranate seeds and scallions, then toss with yuzu ginger vinaigrette.

  • 5

    Season with salt and pepper, as preferred.

  • 6

    Serve chilled or at room temperature.

products used in the recipe

Organic Forbidden® Rice

Instruction video

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