Forbidden Rice Salad with Lemon Sumac Vinaigrette

Ingredients

Forbidden Rice Salad

1. 1/2 cup black forbidden rice

2. 1.5 cups butternut squash, finely diced

3. 1 can chickpeas

4. 4 Medjool dates, diced

5. Handful of mint, roughly chopped

6. 1 tsp Turmeric

7. 1 tsp Cumin

8. 1 tsp Cinnamon

9. 1 tsp Garlic

10. Salt & pepper to taste

Lemon Sumac Vinaigrette

1. Juice of 2 lemons

2. 1/4 cup EVOO

3. 1 tsp maple syrup

4. 1 garlic clove, grated

5. 1-2 tsp sumac

6. Salt & pepper to taste

Prep time: 10 mins

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2

Steps

1. Preheat oven to 350F & while preheating, make rice. Follow directions on package & cook black rice accordingly.

2. Dice butternut squash into small cubes & lay it out on a baking tray with the chickpeas. Season with EVOO, turmeric, cumin, cinnamon, garlic, salt & pepper to taste.

3. Roast butternut squash & chickpeas for about 30 minutes or until fork tender. Meanwhile, chop Medjool dates & mint & make the lemon sumac vinaigrette.

4. Once the rice & veggies are done cooking, assemble salad. Combine rice, vegetables, & dates in a bowl & dress with as much vinaigrette as you desire. Garnish with mint. Rice can be served warm or at room temperature & will last in the fridge for up to 4 days.