Wild Rice And Butternut Squash Stuffing With Almonds – a delicious recipe with wild rice, butternut squash, extra virgin olive oil, shallot, butter, brown rice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cook the wild rice in a large pot of boiling salted water until tender, about 1 hour.
2
Meanwhile: preheat the oven to 400u00b0F . Toss the squash with the olive oil on a heavy large baking sheet. Sprinkle the squash with salt and roast until the squash is just beginning to brown, about 10 minutes. Stir the squash. Scatter the shallots over the squash and cook until shallots and squash are browned and tender, about 15 minutes longer. Transfer the squash mixture to a large serving bowl and keep warm.
3
Melt the butter in a medium skillet over medium heat. Add the brown rice and saute until heated through, about 4 minutes. Transfer the rice to the bowl with the squash mixture. Drain the wild rice and add to the bowl along with the almonds, currants .
912
kcal
Calories
45
g
Fat
115
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup wild rice, 1 2-pound butternut squash peeled, seeded and diced, 3 tablespoons extra virgin olive oil, 1 cup sliced shallot, and more.
Yes, Wild Rice And Butternut Squash Stuffing With Almonds falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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