Roasted Squash and Black Rice Salad with Umami Vinaigrette

Name: Roasted Squash and Black Rice Salad with Umami Vinaigrette
Yield: 10
Ingredients: 90.0ml Canola oil; 60.0g Onion, diced; 0.0x Salt and Pepper, to taste; 370.0g Black rice, uncooked; 1.0liter, prepared Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml; 30.0g Butter; 30.0ml Knorr® Professional Intense Flavours Roast Umami 4 x 400 ml; 2.0each Butternut Squash, peeled and sliced; 225.0g Applewood smoked bacon, sliced into lardons; 130.0g Enoki mushrooms, trimmed; 120.0ml Canola oil; 45.0ml Champagne vinegar; 45.0ml Knorr® Professional Intense Flavours Roast Umami 4 x 400 ml; 15.0ml Maille Dijon Originale Mustard 4 x 4.1 kg; 1.0bunch Dandelion Greens, trimmed, thinly sliced; 0.0 Fleur De Sel, As Needed

Roasted Squash and Black Rice Salad with Umami Vinaigrette – - Recipe

Sweet and savory roasted butternut squash is mixed with black rice, applewood smoked bacon, enoki mushrooms and dandelion greens before being tossed in a simple yet flavorful umami vinaigrette.

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Prepare the Salad

Canola oil 90.0 ml
Onion, diced 60.0 g
Salt and Pepper, to taste
Black rice, uncooked 370.0 g
Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml 1.0 liter, prepared
Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml
Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

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Butter 30.0 g
Knorr® Professional Intense Flavours Roast Umami 4 x 400 ml 30.0 ml
Butternut Squash, peeled and sliced 2.0 each
Applewood smoked bacon, sliced into lardons 225.0 g
Enoki mushrooms, trimmed 130.0 g

Prepare the Umami Vinaigrette

Canola oil 120.0 ml
Champagne vinegar 45.0 ml
Knorr® Professional Intense Flavours Roast Umami 4 x 400 ml 45.0 ml
Maille Dijon Originale Mustard 4 x 4.1 kg 15.0 ml

Finish the Dish

Dandelion Greens, trimmed, thinly sliced 1.0 bunch
Fleur De Sel, As Needed

Prepare the Salad
- Heat oil in a medium sauce pot over medium heat. Add diced onion with a pinch of salt and pepper, and cook until translucent. Stir in rice, add prepared Knorr® Ultimate Vegetable Liquid Concentrated Base and Knorr Intense Flavours Roast Umami. When rice is cooked, drain and spread on baking sheet to remove moisture and cool.
- In a large sauté pan, melt butter and add Knorr® Ultimate Intense Flavours Roast Umami. Pour mixture over sliced squash and toss to coat evenly. Season with salt and pepper. Roast squash on a lined baking sheet for 10-15 minutes at 200 C, or until tender.
- Pan fry lardons until crispy. Drain, and reserve, fat. Reserve lardons and fat.
- In the same pan, sear the enoki mushrooms. Set aside.
Prepare the Umami Vinaigrette
- Whisk vinaigrette by combining oil, bacon fat, champagne vinegar, Knorr® Ultimate Intense Flavours Roast Umami, Maille Dijon, grainy mustard, and season with salt and pepper.
Finish the Dish
- Combine all ingredients and gently toss with enough prepared Umami Vinaigrette to coat. Sprinkle with fleur de sel. Garnish with Dandelion greens.

Roasted Squash and Black Rice Salad with Umami Vinaigrette

Ingredients per serving

Prepare the Salad

Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

Prepare the Umami Vinaigrette

Finish the Dish

Preparation

Prepare the Salad

Prepare the Umami Vinaigrette

Finish the Dish

What you'll get:

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Roasted Squash and Black Rice Salad with Umami Vinaigrette

Ingredients per serving

Prepare the Salad

Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

Knorr® Professional Liquid Concentrated Base Vegetable 4 x 946 ml

Prepare the Umami Vinaigrette

Finish the Dish

Preparation

Prepare the Salad

Prepare the Umami Vinaigrette

Finish the Dish

What you'll get:

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