Earthy flavorful Forbidden Rice with Acorn Squash and Pecans. A marvelous fall and holiday dish that adds color and texture to the dinner table. It’s a black rice recipe everyone will enjoy!
I’ve spent a month focusing on Halloween treats for the little guys. Are you feeling left out?
My apologies. Halloween is just about the only time of year I get all cutesy with my recipes and stalk the candy aisles, so I tend to get a little carried away.
Today’s black rice recipe will make a statement on your Halloween table, yet is a bit more sophisticated than some of my earlier offerings.
I love forbidden rice.
The color is so striking, it immediately draws attention when you serve it. There are two main varieties of black rice: Wild Rice and Forbidden Rice. Wild rice come in different shades of dark brown and black. It stays firm and separated when cooked, and is great for pilafs.
Forbidden rice (sometimes called black sticky rice or purple rice) also comes in various shades of black. It tends to be softer and clump when cooked.
Whether you like the hearty texture of wild rice or the tender texture of forbidden rice, either variety is fine for this dish.
To this Forbidden Rice, I added roasted acorn squash and toasted pecans for sweetness and nutty crunch.
Roasted acorn squash is one of my favorite fall ingredients. It brings a sweet earthy note to this black rice recipe as well as a festive punch of orange color. If you aren’t crazy about acorn squash, this would be the perfect place to substitute butternut squash or sweet potatoes. Both offer the same appeal.
While the acorn squash is roasting, I simply cook the rice and get all my ingredients together. Then all it needs is a quick toss at the end and the forbidden rice is ready to serve.
This black rice recipe is for you, grownups.
But don’t worry your kids will love Forbidden Rice with Acorn Squash and Pecans too!
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