Wild Rice Dressing with Butternut Squash, Cranberries & Walnuts

Recipe - Frankston #713

Servings10

Cook Time75 Minutes

Calories254

Ingredients

DRESSING: 2 cups wild rice, uncooked

1 Tbs olive oil

3 Tbs butter

1 cup butternut squash, cubed

1 small red onion, thinly sliced

1 cup mushrooms, sliced

2 tsp fresh rosemary, chopped

1/4 cup walnuts, toasted

1/4 cup dried cranberries

SAUCE: 1/3 cup orange juice

1/4 cup extra virgin olive oil

2 Tbs red wine vinegar

2 Tbs honey

Directions

Cook wild rice according to package directions; strain. Stir in the oil. Spread flat on baking sheet to cool. Set aside.
In a large deep skillet, melt butter over medium heat. Add squash, onion and mushrooms. Sauté until squash is tender but still firm, about 10 minutes. Turn off the heat. Stir in the rosemary, walnuts and cranberries.
Add rice to skillet. Stir to combine. In a measuring cup, whisk together the sauce ingredients. Over low heat, stir the sauce into rice mixture. Cook for 10 minutes to warm through. Turn off the heat. Cover until ready to serve.

Note: Two cups of uncooked wild rice yields six cups of cooked rice.

Nutritional Information

Calories: 254, Fat: 13 g (3 g Saturated Fat), Cholesterol: 9 mg, Sodium: 29 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 6 g.

0 minutes

Prep Time

75 minutes

Cook Time

Servings

254

Calories

Shop Ingredients

Makes 10 servings

DRESSING: 2 cups wild rice, uncooked

Not Available

1 Tbs olive oil

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3 Tbs butter

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1 cup butternut squash, cubed

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1 small red onion, thinly sliced

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1 cup mushrooms, sliced

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2 tsp fresh rosemary, chopped

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1/4 cup walnuts, toasted

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1/4 cup dried cranberries

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SAUCE: 1/3 cup orange juice

Not Available

1/4 cup extra virgin olive oil

Not Available

2 Tbs red wine vinegar

Not Available

2 Tbs honey

Not Available

Nutritional Information

Calories: 254, Fat: 13 g (3 g Saturated Fat), Cholesterol: 9 mg, Sodium: 29 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 6 g.

Directions

Cook wild rice according to package directions; strain. Stir in the oil. Spread flat on baking sheet to cool. Set aside.
In a large deep skillet, melt butter over medium heat. Add squash, onion and mushrooms. Sauté until squash is tender but still firm, about 10 minutes. Turn off the heat. Stir in the rosemary, walnuts and cranberries.
Add rice to skillet. Stir to combine. In a measuring cup, whisk together the sauce ingredients. Over low heat, stir the sauce into rice mixture. Cook for 10 minutes to warm through. Turn off the heat. Cover until ready to serve.

Note: Two cups of uncooked wild rice yields six cups of cooked rice.