Wild Rice and Butternut Squash Medley
30 minutes or fewer
Now that you can buy pre-cooked wild rice, it’s easy to use this Native American
whole grain in speedy dinners. The nutty flavor of the rice and rich, creamy taste of the butternut squash are a delicious sneak preview of all the yummy foods of fall.
- 2 Tbs. olive oil
- 1 medium-size onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 Tbs.)
- 1 16-oz. pkg. cooked wild rice, or 3 cups cooked wild rice
- 1 lb. butternut squash, peeled, seeded and cubed
- 1 15-oz. can kidney beans, drained and rinsed
- 1 Tbs. Dijon mustard
- 1 Tbs. dried oregano
- 1 tsp. ground cumin
- ½ tsp. salt
- ¼ tsp. ground black pepper
1. Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Stir in garlic, and cook 1 minute more, or until fragrant.
2. Stir in wild rice, squash, beans, mustard, oregano, cumin, salt, pepper, and 1½ cups water. Cover, and bring to a boil.
3. Reduce heat to medium-low, and simmer 15 minutes, or until all liquid is absorbed. Season to taste with salt and pepper.
September 2006 p.44