Black rice with roasted squash, mushrooms and a tahini sauce
Black rice with roasted squash, mushrooms and a tahini sauce
Ingredients
- 250 g black rice
- 1 small butternut squash, peeled and diced
- 250 g button mushrooms or mixed wild mushrooms, cut into pieces
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 3 garlic cloves, finely chopped
- 4 tbsp tahini (sesame paste)
- 2 tbsp orange juice
- 1 tbsp maple syrup or honey
- Warm water, as needed
- A handful of hazelnuts, roughly chopped
- Salt and pepper
Bereiding
- Preheat the oven to 200 °C. Toss the diced squash with 1 tbsp olive oil, the smoked paprika, salt and pepper. Spread out on a baking tray and roast for approximately 20–25 minutes, until tender and golden, turning halfway through.
- Briefly toast the hazelnuts in a dry frying pan, then set aside.
- Heat the remaining olive oil in a large frying pan. Fry the mushrooms until golden brown. Add the garlic towards the end and cook briefly. Season with salt and pepper.
- Stir together the tahini, orange juice and maple syrup or honey until smooth. Gradually add warm water until the sauce reaches a pourable consistency. Season with salt and pepper.
- Heat the black rice in lightly salted boiling water for 30 seconds. Drain thoroughly, then gently mix with the roasted squash and sautéed mushrooms.
- Divide between plates, drizzle with the orange tahini sauce and finish with the toasted hazelnuts.
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Black Rice
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