Kabocha Squash Bowl with Golden Raisin Kalamata Olive Dressing

1 mins
Serves 1
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Directions

  1. 1Check rice for weevils, rinse thoroughly, and cook in a rice cooker.
  2. 2Empty and use golden raisins, Kalamata olives, and honey.
  3. 3Cut and roast the kabocha squash.
  4. 4Prepare the Kalamata olive and raisin sauce by sautéing red onions, garlic, olives, and raisins in olive oil. Add honey and balsamic vinegar to thicken.
  5. 5Rinse and drain chickpeas.
  6. 6Mix cooked rice with chickpeas.
  7. 7Combine roasted squash with the rice and chickpea mixture and the Kalamata olive and raisin sauce.
  8. 8Make a salad with the parsley, salt, and vinegar.
  9. 9Serve the squash bowl topped with the parsley salad.

Ingredients

  • 1 cup Carolina Gold rice
  • 1 can chickpeas
  • 1 cup golden raisins
  • 1 cup Kalamata olives
  • 1 spoon honey
  • 1 bottle rose balsamic vinegar
  • 1 kabocha squash
  • 1 red onion
  • 1 garlic
  • 1 olive oil
  • 1 handful parsley
  • 1 pinch salt

Equipment

measuring cuprice cookersievefrying panwooden spoonbaking sheetknifebowl