Wild Rice with Butternut Squash and Dried Cherries

Wild Rice with Butternut Squash and Dried Cherries
Wild Rice with Butternut Squash and Dried Cherries
Wild rice with butternut squash and dried cherries is a delicious dish that brings the flavors of fall to life. This recipe combines wild rice's earthy nuttiness with butternut squash's creamy texture and cherries' bright sweetness. Try and use hand-harvested wild rice, when you're making this recipe, which tastes better and is more respectful of the cultural traditions surrounding this ingredient. Hand-harvested wild rice can cost a little more but is worth it. This is a recipe I love to make in the fall; it's particularly good with Grilled Pork Tenderloin with Fresh Herbs or Smoked Turkey. With its delicious flavors and fantastic presentation, it's the kind of recipe that could easily become a Thanksgiving or Christmas tradition. There are enough interesting flavors and textures in this dish that it also can be served as the main course for a vegetarian dinner.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 8
  • 1 tsp salt
  • 2 tbsp butter
  • 1/2 tsp pepper
  • 1 medium butternut squash
  • 1 1/2 cups wild rice
  • 2 cups dried cherries
  • Carbohydrate 54.9719789415073 g
  • Cholesterol 7.62578125327025 mg
  • Fat 3.55528157174654 g
  • Fiber 6.41707997513062 g
  • Protein 8.12509549280139 g
  • Saturated Fat 1.93352013187107 g
  • Serving Size 1 1 serving (234g)
  • Sodium 29.5407310985048 mg
  • Sugar 48.5548989663767 g
  • Trans Fat 0.306651320599186 g
  • Calories 266 calories

[ { "@type": "HowToStep", "text": "Start by rinsing the wild rice under cold water until the water runs clear." }, { "@type": "HowToStep", "text": "In a large pot bring 6 cups of water and the wild rice to a boil, cover, turn the heat down to a simmer, and cook for 40 minutes." }, { "@type": "HowToStep", "text": "Cut the butternut squash in half, remove the seeds, and rub it lightly with olive oil and sprinkle with salt and pepper. Roast the squash, cut side down, in a 350ºF oven for 35 to 45 minutes. The squash should be cooked through, but not so soft that it falls apart." }, { "@type": "HowToStep", "text": "Once the wild rice has finished cooking, drain the remaining water, and set it aside. It should still have a bit of chew to it." }, { "@type": "HowToStep", "text": "When the squash is finished, remove the skin, and cut the squash up into bite-sized pieces." }, { "@type": "HowToStep", "text": "Using a large pan, sauté the squash in butter for a couple of minutes. Add in the wild rice, cherries, 1 tsp of salt, and 1/2 tsp of pepper and continue to cook everything for another 5 to 7 minutes. Making sure to stir regularly to prevent sticking and to mix everything together." } ]

Stuffed Blueberry French Toast?
Greek Cucumber Salad?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy