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Wild Rice with Butternut Squash
This Wild Rice Recipe is a delicious side dish worthy of Thanksgiving, Christmas but easy enough for all season long! Wild Rice simmered in herb seasoned broth and apple juice loaded with roasted butternut squash, sweet dried cranberries, crunchy sliced almonds, sweetly tarty pomegranate seeds and creamy feta. It’s a savory side exploding with flavor…
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- baking sheet
- oven
- bowl
- strainer
📝 Preparation Steps
1
Melt butter in a large nonstick skillet over medium high heat (that has a tight fitting lid). Add onions and cook until softened. Add garlic and rice and cook one additional minute.
butter2 tablespoonsbutternut squash ( peeled and chopped into 1/2-3/4” cubes)2 cupsonion (chopped)1/2
2
Add all remaining Wild Rice ingredients to the skillet. Cover and reduce heat to low. Gently simmer ⏱️ 45-60 minutes, or until rice is tender, stirring and replacing lid occasionally towards the end of cooking. Add additional water if rice has absorbed all the liquid and is still not done cooking. Check for doneness at ⏱️ 45 minutes. Once rice is tender, remove from heat (with lid on) and let steam 10 additional minutes (this will make for fluffier rice).
3
While rice is cooking, preheat oven to 400 degrees F. Add butternut squash to a foil-lined baking sheet (for easy cleanup). Drizzle squash with olive oil and season with salt and pepper. Toss squash until evenly coated then line in a single layer. Roast for ⏱️ 20 minutes at 400 degrees F, or until tender.
butter2 tablespoonsbutternut squash ( peeled and chopped into 1/2-3/4” cubes)2 cupsolive oil2 teaspoons
4
Once rice is cooked, drain rice in a fine hole strainer if there is excess liquid (don’t rinse) and add to serving bowl. Stir in roasted butternut squash, sliced almonds, pomegranate seeds, dried cranberries and feta. Toss to evenly combine. Season with additional salt and pepper to taste.
butter2 tablespoonsbutternut squash ( peeled and chopped into 1/2-3/4” cubes)2 cups
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