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Wild Rice with Butternut Squash

Posted Oct 24 2010 2:46pm

Are you all thinking our skin is certainly turning orange with all this butternut squash in our diet? (seriously, some babies who eat too much squash or carrots have an orange tint to their skin!) We love this fall vegetable and are not the least bit tired of it! You have not seen the end of my squash recipes, trust me! Today’s recipe makes a huge amount, enough for my parents and several meals for us. It tastes just as good heated up, so don’t be afraid to make the entire batch.

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Heat 2 T. olive oil in large saucepan over medium heat. Add onion, carrots and celery. (not pictured, decided to add it the last minute) Sauté 5 minutes. Add ginger, cumin, thyme and garlic; stir one minute.

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Peel and dice one medium squash. Measure 3 cups and add to pan. (store remainder in fridge for next recipe coming up-stay tuned)

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Peel and dice apple and add to mixture, along with both kinds of rice. Add 4 c. of chicken stock and bring to boil.

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Reduce heat to medium-low, cover and simmer until broth is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries and let stand until they are softened, about 10 minutes.

This is hearty enough to be served as a complete meal, however, I seared tilapia fillets and served them over top this rice mixture.

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I was very happy to have lots of left-over’s because this rice dish was superb. The savory flavors of the onions, celery and herbs mixed with the sweet carrots and butternut squash, plus the tart touch of cranberries… it was a winner!

Wild Rice with Butternut Squash

2 T. olive oil
1 c. chopped onion
1/2 c. diced peeled carrots
1/2 c. diced celery
1 t. ground ginger
1 t. ground cumin
1t. fresh thyme leaves
1/2 t. garlic gold nuggets (or 1 clove garlic, minced)
3 c. cubed, peeled, seeded butternut squash
1 c. wild rice
1 c. long-grain brown rice
1 apple, peeled, cored and diced
4 c. chicken stock
1/2 c. dried cranberries

Heat oil in a heavy large saucepan over medium heat. Add onion, carrots and celery, sauté 5 minutes. Add spices; stir one minute. Add squash, rice, apples and chicken broth. Bring to boil, reduce heat to medium low, cover and simmer until broth is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover, let stand until they are soft, about 10 minutes.

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