Wild Rice Dressing with Butternut Squash, Cranberries & WalnutsWild Rice Dressing with Butternut Squash, Cranberries & Walnuts
Wild Rice Dressing with Butternut Squash, Cranberries & Walnuts
Wild Rice Dressing with Butternut Squash, Cranberries & Walnuts
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Recipe - Frankston #713
Wild Rice Dressing with Butternut Squash, Cranberries & Walnuts
0
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
  1. Cook wild rice according to package directions; strain. Stir in the oil. Spread flat on baking sheet to cool. Set aside. 
  2. 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. 
  3. 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
10
Servings
254
Calories

Shop Ingredients

Makes 10 servings
DRESSING: 2 cups wild rice, uncooked
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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
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1/4 cup extra virgin olive oil
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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

  1. Cook wild rice according to package directions; strain. Stir in the oil. Spread flat on baking sheet to cool. Set aside. 
  2. 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. 
  3. 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.