Wild Rice with Squash

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Wild Rice with SquashRecipe
Photo: Randy Mayor; Styling: Claire Spollen


We think butternut squash tastes good in just about anything. Complimenting a simple wild rice dish here, it adds just the right amount of sweetness.

Serves 4 (serving size: about 1 cup)


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5 cups water
2/3 cup uncooked wild rice
1 1/2 tablespoons olive oil
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 shallot, chopped
1 teaspoon chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon salt


Place water and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Turn off heat; let stand, covered, 25 minutes. Drain. Heat a skillet over medium heat; add olive oil. Add squash, shallot, rosemary, and 1/8 teaspoon salt; cook 10 minutes. Add rice, pepper, and 1/4 teaspoon salt to squash, stirring to combine.

Created date

September 2014

Nutritional Information

Calories 169
Fat 5.4 g
Satfat 0.8 g
Sodium 185 mg