• Course

    Side Dish

  • Prep time

    10 Mins

  • cook time

    35 Mins

  • servings


  • Video & Images by



  •  cups Lotus Foods Organic Forbidden® Rice
  • 1lb butternut squash, peeled & chopped into ½-inch cubes
  • 3 tbsp olive oil, divided
  • salt & pepper
  • juice of half a lemon
  • 2 tbsp mint, chopped
  •  oz pomegranate seeds
  •  cup pistachio kernels
  •  oz feta, crumbled

product used in the recipe

Organic Forbidden® Rice

  • 1

    Cook rice according to directions on package.

  • 2

    Preheat oven to 425°F. Spread butternut squash cubes in a single layer on a roasting tray and drizzle with 2 tbsp olive oil. Sprinkle with salt and pepper to taste. Bake in oven for ~20 mins, until soft.

  • 3

    When squash and rice are ready, thoroughly drain rice before tipping into squash tray. Squeeze lemon juice into tray and add another drizzle of extra virgin olive oil (~1 tbsp).

  • 4

    Add ~half the mint, pomegranate seeds, pistachio kernels and feta and mix everything together.

  • 5

    Turn out onto a serving platter and scatter with remaining mint, pomegranate seeds, pistachios kernels, and feta.

product used in the recipe

Organic Forbidden® Rice

Instruction video