Black and Wild Rice Salad with Roasted Squash - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 1/2 cups black rice
- 1/2 cup wild rice
- Kosher salt
- 1/2 medium butternut squash, peeled, seeds removed, cut into pieces
- 1/2 cup olive oil, divided
- Freshly ground black pepper
- 1/4 cup red wine vinegar
- 2 teaspoons honey
- 2 scallions, thinly sliced
- 1 cup pomegranate seeds
- 1 cup microgreens or sprouts
- 1/2 cup roasted pistachios, chopped
Instructions
- 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.
- Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20 –25 minutes; let cool.
- Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
- DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Honey.
Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health. Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefi...
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