Wild Rice, Butternut Squash, And Cannellini Stew

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!