Saturday, September 18, 2010

Wild Rice,Squash and Apples Sidedish

Cooking Instructions
  • 1-1/2 cups Lundberg Wild Blend®
  • 3-1/2 cups water
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
  • 2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
  • 1 Tablespoon dried thyme
  • 1 cup veggie broth or water
  • 1/2 cup walnut pieces

Preheat oven to 425°F  9 X 13 inch well buttered baking dish

Combine water and rice in a large saucepan with lid. 
Bring water to boiling, reduce heat
 to simmer and cover. Cook 50 minutes, 
remove from heat with lid on 
and steam 10 minutes.
Heat oil in a large skillet 
and sauté onion over medium-high
 heat until translucent. 
 Add butternut squash, apples, 
and thyme and sauté 5 minutes. 

Stir in broth. Combine rice 
and onion/butternut squash/apple 
mixture and pour into
 a buttered 9X13 inch baking dish.

 Sprinkle walnuts over the top.  
Bake 425°F for 20-25 minutes.
 until heated through and squash is tender.      


                  Serves 10-12

Nutritionals: Serving size 1 cup, 
Calories 120, Calories from Fat 40,
 Total Fat 4.5g (Sat. Fat .05g, Trans Fat 0g),
 Cholesterol 0mg, Sodium 60mg, 
Total Carbohydrates 20g, 


  1. Yum! Ingredients I would have never thought to put together, but this sounds delicious! Thanks!

  2. Baked rice is always so tender. This looks great.

  3. Does this look delicious! I'm going to have to try it with Hubbards, though, for my Buttercups are too dry and for some odd reason, my Butternuts didn't germinate! How strange it that. But I'm definitely making this. I love squash! Is this particular blend of rice par-boiled or can I substitute wild rice? Nice blog. Found you on the Tuesday blog hops. :-)

  4. Yum! I wonder what it would taste like to add some smoked sausage or ham and make it into a main dish?

  5. Just stopping by from Cole's blog. Thank you for the recipe.

  6. I'd love for you to link this up on my site!

  7. Thanks for posting this to What's On the Menu Wednesday. It looks delicious; I can't wait to give it a try. Hope to see you back this week.