- 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.
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.