Keep this colorful wild rice salad on your short list of possible Holiday side dishes. Whether for Thanksgiving to go along with your beloved turkey, or maybe for Christmas Dinner alongside a lovely peppercorn-crusted beef tenderloin, my Wild Rice Salad with Butternut Squash, Dried Cranberries, & Pecans would be a perfect pairing either way. But don’t just relegate this dish to Holiday menus, this elegant side dish is perfect for any meal between now and then.
(To view this recipe, click on the blue title of the blog post above*)
Wild Rice Salad with Butternut Squash, Dried Cranberries & Pecans
Ingredients:
- 1 small butternuts squash, peeled and cubed
- Extra virgin olive oil
- Salt & Pepper
- 1/2 teaspoon rubbed sage
- 2 cups low-sodium chicken stock, or vegetable stock
- 3/4 cup brown rice
- 1/4 cup wild rice
- 3 scallions, ends trimmed and thinly sliced
- 1/2 cup pecan halves
- 1/4 cup dried cranberries
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the cubed squash on the baking sheet and drizzle with oil. Season with ¼ teaspoon of salt, a pinch of black pepper and the rubbed sage. Roast for 35-40 minutes or until tender. Set aside.
- In the meantime, bring the chicken stock to a boil in a medium saucepan. Add in the brown and wild rice; stir; cover, reduce the heat to low and cook for 40- 45 minutes until the stock is absorbed and the rice is tender. Fluff the rice and place it in a large mixing bowl. Add the cooked squash, scallions, pecans and dried cranberries to the bowl as well. Toss to mix. Serve warm or at room temperature.
Tagged: brown rice, dried cranberries, green onions, pecans, rice, rice salad, scallions, side dish, vegetarian, wild rice, wild rice salad
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