Don’t get me wrong, I LOVE my white rice — cannot live without it, expecially with a spicy curry! However this Wild rice totally blew me away and is beyond yummy. I’ve been asked for this recipe many a times, so finally got around to posting it. Super simple to make, versatile as you can substitute your favorite root veggies for the butternut squash and add on your own variations as far as dried fruits. Bonus: yummilcious leftovers keep in the fridge in airtight container for up to 5 days. Enjoy and tag me @losangellily on IG to share your beautiful creations.
- Servings : 8-10
- Prep Time : 15 minutes
- Cook Time : 50mins – 1-hr 5mins
Ingredients
- 1 cup Wild Rice
- 4 cups water
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 medium Butternut Squash, peeled an cut into 1/2″ pieces @7 cups
- 2 TBSP EVOO
- 2 TBSP unsalted Butter
- 1 Large Shallot, finely chopped
- 1 tsp fresh Thyme, chopped
- 2/3 cup dried Cranberries
- 1/2 cup Pecans, coarsely chopped
- 1/4 cup fresh Parsley, loosely packed and chopped
Directions
- Rinse WILD RICE and add water and 1/2 tsp salt. Bring to BOIL over HIGH HEAT and lower to SIMMER for ~45 minutes.
- Roast SQUASH for about 30 minutes @350
- DRAIN rice
- SOAK cranberries in hot water for ~5 minutes to plump and then DRAIN.
- MELT butter over MEDIUM heat. Add SHALLOT and Thyme. Sauté until translucent and soft ~2 minutes.
- Remove from heat and STIR in rice.
- Gently FOLD IN squash, cranberries, pecans and parsley.
- Taste and season as needed.
Serve HOT, WARM or even @room temperature.
Leftovers can be stored in airtight container in fridge for up to 5 days.
A big thank you for your article.