Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.

Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.

Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions,  seeds, microgreens, ; season with salt and pepper and toss to combine. Top with huckleberries

DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.

Also try it with: any grain (except amaranth)


  • 1 1/2 cups Black Rice
  • 1/2 cup Wild rice
  • Salish Sea Salt
  • 1/2 medium butternut squash, peeled, seeds removed, cut into pieces
  • 1/2 cup divided of Olive oil
  • Freshly ground Black pepper
  • 1/4 cup red wine vinegar
  • 2 tsp organic honey
  • thinly sliced scallions
  • 1/4 cup huckleberrys or Saskatoon
  • 1 cup microgreens or sprouts or cilantro
  • 1/2 cup mixed sunflower and roasted pumpkin seeds