You'll Fallin love with this delicious recipe...ha, I crack myself up. Did you know Wednesday is the first official day of Fall!? Bring it on...just not the snow.
Wild Rice w/ Apples & Butternut Squash
Ingredients: 1 1/2 Cups wild rice cook (or a blend of wild rice and other varieties) 1/2 Cup fresh parsley, chopped 2 T olive oil 1 medium onion, chopped 3 Cups 1/2inch cubed butternut squashed 2 Granny Smith apples, unpeeled, cored, cut into 1/4-1/2 inch cubes (best to buy organic when purchasing apples) 1 T dried thyme 1 Cup chicken broth (Watkins is the best) 1/2 Cup walnut pieces
Instructions: Heat oil in large skillet and saute onion over medium high heat until translucent. Add squash, apples, and thyme, and saute 5 minutes. Stir in broth. Combine cooked rice, parsley, and sauteed mixture into an oils 9x13 baking dish. Sprinkle walnuts over top (these turn out to be sooo tasty and rich so be generous). Bake 425F for 20-25 minutes. Serves 10. Of course, J likes his with Robert's 1% cottage cheese mixed in so it gets ooey and gooey!
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