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!
Forbidden Rice with Acorn Squash and Pecans
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
- 1 1/2 cups black rice (wild or forbidden)
- 2 tablespoons butter (oil for Vegan)
- 2 shallots, peeled and diced
- 1 cup pecan pieces
- Zest of 1 orange
- 2 tablespoons fresh thyme leaves
- 2 tablespoons vegetable oil
- 1 acorn squash, peeled seeded and diced
- Salt and Pepper
- Set a medium sauce pot over medium heat. Add the butter and shallot and saute for 2 minutes. Then add the rice and toss to coat in butter. Add the appropriate amount of water as directed on the rice package (from 3-4 cups depending on the variety of rice.) Add 1 1/2 tsp salt, cover, and bring to a boil.
- Once boiling, stir, lower the heat to medium-low, cover, and simmer until cooked through--follow time directed on rice package.
- Meanwhile, preheat the oven to 450 degrees F. Toss the peeled and diced acorn squash in oil and spread over a baking sheet. Roast in the oven for 15 minutes. Turn and spread the acorn squash again and roast another 10 minutes. In the last 2-3 minutes sprinkle the pecans over the acorn squash so the pieces can toast.
- Once the rice and roasted acorn squash are ready, toss together with orange zest and thyme. Then salt and pepper to taste. Serve warm or at room temperature!
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Other Great Butternut Squash Dishes:
Roasted Butternut Squash Risotto ~ Just a Taste
Butternut Squash Soup ~ Inspiring the Everyday
Butternut Squash Cakes ~ The Bite House