Wild Rice, Butternut Squash, And Cannellini Stew Recipe

Name: Wild Rice, Butternut Squash, And Cannellini Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (about 1/2 oz.) mixed dried mushrooms; 1 medium onion; 8 ounces button mushrooms, rinsed and cut in half; 1 tablespoon olive oil; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons dried thyme; 3 cups reduced-sodium chicken broth or mushroom broth; 1 1/2 cups cooked wild rice*; 1 pound peeled cubed butternut squash*; 1 can (15 oz.) cannellini beans, rinsed and drained; About 1 tsp. kosher salt; 4 ounces Swiss chard; Freshly shaved parmesan cheese

Servings: persons

1/2 cup (about 1/2 oz.) mixed dried mushrooms
1 medium onion
8 ounces button mushrooms, rinsed and cut in half
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dried thyme
3 cups reduced-sodium chicken broth or mushroom broth
1 1/2 cups cooked wild rice*
1 pound peeled cubed butternut squash*
1 can (15 oz.) cannellini beans, rinsed and drained
About 1 tsp. kosher salt
4 ounces Swiss chard
Freshly shaved parmesan cheese

1
Put dried mushrooms in a small bowl with 1 cup very hot water, stir, and let stand until softened, about 10 minutes.
2
Meanwhile, cut onion into large chunks, then pulse in a food processor to chop. In a 5- to 6-qt. pan over medium-high heat, cook onion and button mushrooms with oil, pepper, and thyme, stirring occasionally, until lightly browned, 8 to 10 minutes. While onion mixture cooks, put broth in a microwave-safe bowl and microwave until steaming, about 3 minutes.
3
Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer until squash is tender when pierced, 8 to 10 minutes. Meanwhile, swish dried mushrooms in soaking liquid to loosen grit. Lift out mushrooms and coarsely chop. Add mushrooms to pot. Carefully pour in soaking liquid, leaving grit behind in bowl.
4
Rinse chard and chop leaves and stems. Add chard to stew and cook until stems are tender, 10 minutes. Add more salt if you like and serve with parmesan.
5
*Cooked wild rice is available from Trader Joe's; you can also cook your own (do it ahead and freeze in batches). Buy prepared squash in the produce section of many markets.
6
Note: Nutritional analysis is per serving.

1292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup (about 1/2 oz.) mixed dried mushrooms, 1 medium onion, 8 ounces button mushrooms, rinsed and cut in half, 1 tablespoon olive oil, and more.

Yes, Wild Rice, Butternut Squash, And Cannellini Stew falls under the Soups & Stews 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.

Wild Rice, Butternut Squash, And Cannellini Stew

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