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
- 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.
- 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.
- 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.