Easy Wild Rice with Butternut Squash and Cranberries
This easy wild rice dish combines sweet butternut squash and tart cranberries for a delightful flavor.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup wild rice rinsed and drained
- 2 cups vegetable broth or chicken broth
- 1 small butternut squash peeled and diced
- 0.75 cup dried cranberries can substitute with raisins
- 0.5 cup chopped walnuts or pecans
- 1 tablespoon olive oil for sautéing
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- In a medium saucepan, heat olive oil over medium heat. Add diced butternut squash and sauté for about 5 minutes until tender.
- Stir in the wild rice, vegetable broth, salt, and pepper. Bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 40 minutes, or until rice is cooked.
- After cooking, stir in dried cranberries and walnuts. Let sit covered for 5 minutes before serving.
Notes
This dish pairs well with roasted chicken and can be garnished with fresh herbs for added flavor.