Wild Rice And Squash Recipe
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Description
This wild rice and squash recipe is a perfect combination of flavors and textures. The nutty flavor of wild rice and the sweet taste of squash come together to create a delicious and healthy meal. It is a perfect dish for a busy weekday dinner or a special occasion. The recipe is simple to prepare and can be customized to your taste.Prep Time
The preparation time for this recipe is approximately 15-20 minutes.Cook Time
The cooking time for this recipe is approximately 45-50 minutes.Ingredients
- 1 cup wild rice
- 1 medium-sized butternut squash
- 1 medium-sized onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups vegetable broth
Equipment
- Baking sheet
- Pot
- Frying pan
- Knife
- Cutting board
Method
- Preheat the oven to 400°F.
- Cut the butternut squash in half and remove the seeds. Cut it into cubes and place them on a baking sheet.
- Drizzle the squash with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper. Toss to coat evenly.
- Bake the squash in the oven for 25-30 minutes or until tender and lightly browned.
- While the squash is baking, rinse the wild rice in a fine mesh strainer and drain the excess water.
- Chop the onion and garlic and heat 1 tablespoon of olive oil in a pot over medium heat.
- Add the onion and garlic to the pot and cook for 3-4 minutes or until the onion is translucent.
- Add the wild rice, thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the pot and stir to combine.
- Pour the vegetable broth into the pot and bring it to a boil.
- Reduce the heat to low, cover the pot, and simmer for 35-40 minutes or until the wild rice is cooked and the liquid is absorbed.
- Add the roasted squash to the pot and stir to combine. Serve hot.
Notes
- You can use any type of squash for this recipe, such as acorn, delicata, or kabocha squash.
- If you prefer, you can use chicken broth instead of vegetable broth.
- You can add other vegetables or herbs to this recipe, such as carrots, celery, or rosemary.
Nutrition Info
- Calories: 230
- Carbohydrates: 37g
- Protein: 5g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 700mg
- Potassium: 520mg
- Fiber: 4g
- Sugar: 4g
- Vitamin A: 15350IU
- Vitamin C: 31mg
- Calcium: 75mg
- Iron: 2mg
Recipe Tips
- Make sure to rinse the wild rice before cooking to remove any dirt or debris.
- Cut the squash into similar-sized pieces to ensure even cooking.
- Add more broth if needed during the cooking process.
- You can also cook the wild rice in a rice cooker or an instant pot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Enjoy this delicious and healthy wild rice and squash recipe!
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