Ingredients
- 1 cup wild rice mix (do not use pre-season mix)
- 2 cups chicken or vegetable stock
- 1 ½ cups butternut squash cut into ½ inch cubes
- 1 large onion cut into ½ inch dice
- 1 cup dried cranberries or dried cherries
- 1 cup chopped pecans
- 3 Tbsp. canola oil
- ¼ cup minced Italian parsley
- 1 cup citrus dressing
Citrus Dressing:
- ½ tsp. cumin
- ¼. teaspoon cardamon
- ¼ tsp. cinnamon
- ¼ cup freshly squeezed lemon juice
- ¼ cup freshly squeezed orange juice
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. honey
- ¼ lemon olive oil or ¼ cup olive oil with zest from 1 lemon
Instructions
- Pre heat the oven to 400 degrees.
- Spray a sheet pan with cooking spray.
- Add the butternut squash and toss with 1 Tbsp. Olive oil.
- Season with salt and pepper.
- Roast squash for 20 – 25 minutes or until softened and slightly caramelized.
- Remove from oven.
- While squash is roasting, combine the stock and rice in a large saucepan.
- Cover and bring mixture to a boil. Reduce heat to a simmer and simmer for 20 – 30 minutes until the liquid is absorbed and the rice is tender.
- While rice is cooking, heat a large sauté pan over medium high heat.
- Add the 2 Tbsp. of Olive oil. Add the chopped onions and sauté for about 6 minutes until translucent.
- Reduce heat and continue to cook onions until slightly caramelized. Remove onions from the pan and set aside.
- Add pecans to sauté pan and cook over medium heat, until toasted – watch closely so they don’t burn!
- Add the cooked rice, butternut squash, onions and dried cranberries.
- Drizzle with ¼ cup of the citrus dressing.
- Stir. Taste and adjust seasonings, adding more dressing if needed.
- Garnish with minced parsley if desired. Serve!
Citrus Dressing:
- Combine all the ingredients except the olive oil in a small bowl.
- Whisk to combine.
- Slowly whisk in the olive oil.
- Taste and adjust seasoning.
Can serve hot or cold. Add only enough toasted pecans for immediate servings. They will get soft if added to entire recipe.
***Recipe adopted from www.acommunaltable.com