Butternut-Squash and Rice salad (with a twist…)

Rice salad with butternut squash cubes (baked in the oven with a bit of olive oil till tender but still firm), chopped spring onions, chopped parsley, Fetta cheese cubes, lots of olive oil, FRESH lemon juice, toasted pumpkin seeds and…this is the secret of this dish: ground Dried Persian Lemons !!!

These dried lemons give the dish such a twist ! (you can find it in Persian and maybe even Middle Eastern grocery stores but in Israel we can find it everywhere because Persian Jews use it very often in their cooking).

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The idea for this salad it taken from two Israeli female chefs who own a restaurant in Tel Aviv, “Orna & Ella”

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About vegetarian foodesigns from the land of milk and honey

Shalom. My name is Michal and I'm Israeli. I would like to share with you my passion to vegetarian food, cooking and baking from scratch, using local ingredients (whatever I can find in the market, instead of using canned ingredients)
This entry was posted in Fresh Vegetable Salads, Pumpkin - sweet and savory dishes, Rice Dishes and tagged , , , , , . Bookmark the permalink.

5 Responses to Butternut-Squash and Rice salad (with a twist…)

  1. Michal,
    This looks amazing. I do adore butternut squash. Persian food is one of my favorites, as you know from my comments on Sephardic cooking. Thank you for sharing!
    Warmly,
    Shanna

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