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, 

Fiber 2g, Sugars 3g, Protein 3g.

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