Wild Blend with Apples & Butternut Squash

posted Nov 4, 2010

I found this recipe in a magazine from an advertisement for Lundberg Rice. I tweaked it just a little bit to make it kinder :). The recipe calls for the Lundberg Rice Blend(& it's super yummy), but feel free to use whatever kind of rice you like!

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Ingredients

1 1/2 cups Cooked Lundberg Wild Rice Blend
1/2 cup Freshly Chopped Parsley
2 tablespoons Olive Oil
1 Onion
3 cups 1" Cut Cubes of Butternut Squash
2 unpeeled, cored, 1/2" cubes of Granny Smith Apples
1 tablespoon dried thyme
1 cup Water (or vegetable broth)
1/2 cup walnut pieces

Directions

Heat oil in a large skillet and saute onion over medium-high heat until translucent.
Add squash, apples, and thyme and saute 5 min.
Stir in water(or broth).
Combine cooked rice, parsley, and sauted mixture into a greased 9"x13" baking dish.
Sprinkle walnuts on top.
Bake at 425 degrees for 20-25 min.