Black Rice and Vegetable – Warm Salad

Black Rice and Vegetable – Warm Salad

  • Prep Time15 min
  • Cook Time35 min
  • Total Time50 min


    • 1 - 1/2 cup of vegetables (your choice of Brussel sprouts, broccoli, string beans, carrots)
    • 2 ½ cups diced butternut squash
    • 4 tablespoons extra virgin olive oil, divided
    • ¼ teaspoon salt, plus more to taste
    • ¾ teaspoon chili powder
    • 1 cup Capizzano’s Venere Black Rice
    • 1 cup Borotti/Lecchi legumes, cook as instructed on package first. Or use 1 can kidney or cannellini beans, drain and rinse.
    • juice of 1 lime
    • 4 ounces feta, crumbled or diced
    • Pepper to taste
    • Drizzle a generous amount of your favorite Capizzano Olive Oil. My favorites are Milanese Gremolata or Garlic Olive Oil



    Preheat oven to 425°F. Toss the vegetables and butternut squash with 2 tablespoons of the olive oil, along with the salt and chili powder. Spread the seasoned veggies in a thin layer over a parchment-lined baking sheet and bake for 25-35 minutes, until golden, tossing halfway through.


    While the veggies are baking, cook wild rice according to package instructions, then drain off any excess water.


    In a large bowl, combine the cooked wild rice with the roasted corn and squash. Add the black beans, pepper, lime juice, and queso fresco, along with the remaining 2 tablespoon olive oil. Taste and adjust seasoning (salt and pepper) if necessary.


    Divide into 4 portions and serve warm or chilled. I like it warm.

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