jeweled black rice salad
a gorgeous, subtly sweet side dish with forbidden rice, roasted butternut squash, apples, and fresh mint.
black rice, peeled cubed butternut squash, olive oil, date syrup, cinnamon, salt, of cayenne, water, fresh lemon juice, green apples, honey, chopped pecans, roughly chopped fresh mint, pomegranate seeds
- 1 cup black rice
 - 1 1/2 lbs peeled cubed butternut squash
 - 6 tbsp olive oil
 - 1 tbsp date syrup
 - 1/4 tsp cinnamon
 - 1/2 tsp salt
 - pinch of cayenne
 - 1 cup water
 - 3 1/2 tbsp fresh lemon juice
 - 2 green apples
 - 1 1/2 tbsp honey
 - 3/4 cup chopped pecans
 - 1/2 cup roughly chopped fresh mint
 - 1/3 cup pomegranate seeds

- preheat oven to 425 degrees boil 1 3/4 cups water on stovetop.
 - add the black rice and 1/4 tsp salt, bring back to a boil.
 - cover with a lid and reduce heat to low.
 - cook the rice for about 30 minutes.
 - while rice is cooking, in a mixing bowl combine butternut squash, 2 tablespoons of olive oil, 1 tbsp date syrup or maple syrup, 1/4 tsp cinnamon, 1/4 tsp kosher salt, and a small pinch of cayenne.
 - stir to coat all of the butternut squash pieces evenly.
 - spread squash out on a parchment lined baking sheet, place in the oven, and roast for 10 minutes.
 - stir the squash, moving the pieces from the outside in and the pieces from the inside out.
 - roast another 5 15 more minutes, checking every 5 minutes, until the largest pieces are tender and browned on the edges.
 - remove from oven and allow to cool to room temperature.
 - when rice is done cooking, remove from heat and let stand covered for a few minutes.
 - uncover, fluff with a fork, and allow to cool to room temperature.
 - if you want to cool it more quickly, transfer it to a cold mixing bowl and continue fluffing with a fork to air it out.
 - in a small mixing bowl, combine 1 cup of water with 1 tbsp fresh lemon juice.
 - slice the green apples in half, cut out the cores with a melon baller, and grate the apple halves into the lemon water.
 - discard any peel that is left behind after grating.
 - let the grated apple stand for 3 minutes in the lemon water, then drain.
 - in a small mixing bowl, whisk together 2 1/2 tbsp fresh lemon juice, 1 1/2 tbsp honey, and 1/4 tsp salt.
 - whisk vigorously while drizzling in 1/4 cup olive oil to create a dressing.
 - in a large mixing bowl, combine the cooked rice, cooked butternut squash, grated apples, 3/4 cup chopped pecans, 1/2 cup fresh roughly chopped mint, and 1/3 cup pomegranate seeds arils if you're making ahead, save the mint to stir in just before serving.
 - pour dressing over the ingredients and toss gently with a large spoon until the dressing is well incorporated.
 - add additional lemon juice or salt to taste.
 - serve at room temperature or chilled.
 - i prefer room temperature, the flavors seem to shine best that way.
 - salad tastes best served within 24 hours, but will last up to 3 days in the refrigerator.
 - i do not recommend freezing this dish.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 cup black rice
- 1 1/2 lbs peeled cubed butternut squash
- 6 tbsp olive oil
- 1 tbsp date syrup
- 1/4 tsp cinnamon
- 1/2 tsp salt
- pinch of cayenne
- 1 cup water
- 3 1/2 tbsp fresh lemon juice
- 2 green apples
- 1 1/2 tbsp honey
- 3/4 cup chopped pecans
- 1/2 cup roughly chopped fresh mint
- 1/3 cup pomegranate seeds

 ### Assistant: The ingredients you'll need are:
- 1 cup black rice
- 1 1/2 lbs peeled cubed butternut squash
- 6 tbsp olive oil
- 1 tbsp date syrup
- 1/4 tsp cinnamon
- 1/2 tsp salt
- pinch of cayenne
- 1 cup water
- 3 1/2 tbsp fresh lemon juice
- 2 green apples
- 1 1/2 tbsp honey
- 3/4 cup chopped pecans
- 1/2 cup roughly chopped fresh mint
- 1/3 cup pomegranate seeds


You can follows these steps to make the recipe:
- preheat oven to 425 degrees boil 1 3/4 cups water on stovetop.
- add the black rice and 1/4 tsp salt, bring back to a boil.
- cover with a lid and reduce heat to low.
- cook the rice for about 30 minutes.
- while rice is cooking, in a mixing bowl combine butternut squash, 2 tablespoons of olive oil, 1 tbsp date syrup or maple syrup, 1/4 tsp cinnamon, 1/4 tsp kosher salt, and a small pinch of cayenne.
- stir to coat all of the butternut squash pieces evenly.
- spread squash out on a parchment lined baking sheet, place in the oven, and roast for 10 minutes.
- stir the squash, moving the pieces from the outside in and the pieces from the inside out.
- roast another 5 15 more minutes, checking every 5 minutes, until the largest pieces are tender and browned on the edges.
- remove from oven and allow to cool to room temperature.
- when rice is done cooking, remove from heat and let stand covered for a few minutes.
- uncover, fluff with a fork, and allow to cool to room temperature.
- if you want to cool it more quickly, transfer it to a cold mixing bowl and continue fluffing with a fork to air it out.
- in a small mixing bowl, combine 1 cup of water with 1 tbsp fresh lemon juice.
- slice the green apples in half, cut out the cores with a melon baller, and grate the apple halves into the lemon water.
- discard any peel that is left behind after grating.
- let the grated apple stand for 3 minutes in the lemon water, then drain.
- in a small mixing bowl, whisk together 2 1/2 tbsp fresh lemon juice, 1 1/2 tbsp honey, and 1/4 tsp salt.
- whisk vigorously while drizzling in 1/4 cup olive oil to create a dressing.
- in a large mixing bowl, combine the cooked rice, cooked butternut squash, grated apples, 3/4 cup chopped pecans, 1/2 cup fresh roughly chopped mint, and 1/3 cup pomegranate seeds arils if you're making ahead, save the mint to stir in just before serving.
- pour dressing over the ingredients and toss gently with a large spoon until the dressing is well incorporated.
- add additional lemon juice or salt to taste.
- serve at room temperature or chilled.
- i prefer room temperature, the flavors seem to shine best that way.
- salad tastes best served within 24 hours, but will last up to 3 days in the refrigerator.
- i do not recommend freezing this dish.
- .

