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THE PERFECT HEARTY VEGETARIAN CHOICE ooking for the champion of vegetarian foods? Ways to enjoy local, seasonal produce? This pomegranate, feta and black rice in acorn squash is a winner — a bowl full of super-nutritious and delicious stuff (including black rice, pistachio nuts, pomegranate seeds and squash), tossed in olive oil and lemon juice, and topped with feta cheese. Cookbook authors Julie Albert and Lisa Gnat, the Saucy Sisters from BiteMeMore.com, share this simple to make and tasty recipe from their newest cookbook, The Bite Me Balance. POMEGRANATE, FETA & BLACK RICE IN ACORN SQUASH (Serves 6) Prep time 20 minutes + resting Black Rice Filling • 1 cup black rice • 2 cups water • 2 tbsp olive oil • 2 tbsp fresh lemon juice • 1 tsp lemon zest • 1/4 tsp kosher salt • 1/4 cup chopped fresh mint • 1/4 cup chopped fresh flat-leaf parsley • 1/2 cup crumbled feta cheese • 1/3 cup coarsely chopped roasted, salted pistachio nuts Pomegranate Topping • 1 cup pomegranate seeds • 1 tbsp olive oil • 1 tbsp chopped fresh flat-leaf parsley • 1 tsp fresh lemon juice • Pinch kosher salt and freshly ground black pepper Acorn Squash • 3 acorn squashes, halved and seeds removed • 1-1/2 tbsp olive oil • 1/2 tsp kosher salt • 1/4 tsp freshly ground black pepper DIRECTIONS 1. For the black rice filling, add the rice and water to a medium saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 40 minutes. Once the rice is cooked, remove from the heat and let sit covered for 10 minutes. 2. Place the rice in a large mixing bowl and stir in the olive oil, lemon juice, lemon zest, salt, mint, parsley, feta and pistachios. Set aside. 3. For the pomegranate topping, in a small bowl, combine the pomegranate seeds, olive oil, parsley, lemon juice, and salt and pepper. Cover and refrigerate until ready to serve. 4. While the rice is cooking, roast the acorn squash. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Brush the squash halves with olive oil and sprinkle with the salt and pepper. Place the squash halves cut side down on the prepared baking sheet. Roast for 25 minutes, until tender and golden. 5. To assemble, divide the black rice filling between the roasted squash halves. Spoon the pomegranate topping over top and serve. Lessons from Lisa: Choose acorn squashes that feel heavy for their size. Excerpted from The Bite Me Balance Cookbook by Julie Albert and Lisa Gnat. Copyright © 2020 Julie Albert and Lisa Gnat. Photography by Maya Visnyei. Published by Appetite by Random House®, a division of Penguin Ran- dom House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. 20 BrainMatters FALL|WINTER 2020 Pictured right: (l-r) Julie Albert and Lisa Gnat, the saucy sisters from BiteMeMore.com L

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