Makes 10 servings

This recipe uses chicken broth, but you can substitute vegetable broth, fruit juice, or even water for a vegetarian or vegan dish to serve as a main course at Thanksgiving dinner.


  • 1 1/2 cups wild rice, like Lundberg Wild Blend Rice
  • 3 1/2 cups water
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cups cubed butternut squash (from 1 1/2 lb squash)
  • 2 Granny Smith apples, unpeeled, cubed
  • 1 tbsp dried thyme
  • 1 cup chicken broth
  • 1/2 cup chopped walnuts


  1. Preheat oven to 425°F. Butter a 9- by 13-inch baking dish. Combine the rice and water in a large lidded saucepan. Bring the water to a boil over medium heat, reduce to a simmer and cover. Cook until the rice is tender, about 50 minutes. Remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.
  2. Heat the oil in a large skillet and sauté onion over medium-high heat until translucent, about 6 minutes. Add the butternut squash, apples, and thyme, and sauté until just beginning to soften, about 5 minutes. Stir in the broth.
  3. Combine rice and squash mixture, and pour into a buttered 9×13-inch baking dish. Sprinkle walnuts over the top. Bake for until heated through and the squash is tender, 20 to 25 minutes.

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