I thought this was pretty amazing. Very flavorful wintery dish. I used dried porcini mushrooms as I couldn't find a mix. It was also pretty easy to make. I peeled & cubed my own squash so it took me about an hour total to complete the dish. It will go into my regular rotation of weeknight meals.
Wild Rice, Butternut Squash, and Cannellini Stew
Comments and Reviews 1-9 of 9
Bombshelter Posted: 02/06/10
SashaAnn Posted: 01/04/10
I would make this again with several changes. First, butternut squash should be replaced with chicken or turkey. Trust me squash has no place in this stew. Second, I would skip the beans because the wild rice really draws attention to their soft texture (and not in a positive way).
ElizaThorn Posted: 03/28/11
Naturally delicious! Since we get a CSA box, I'm always on the lookout for recipes where I can maximize fresh produce. I use fresh, but to save time, I cut up the butternut squash the night before, and made the wild rice the night before as well. The day of, all I had to do was chop up the onion and slice the greens. I used collard greens, since that's why I had. Great flavor from the thyme and some parmesan. Would definitely make again, fast, fresh, and good!
FallsDoll Posted: 11/05/10
I've made this recipe many times since January, 2010. These are the "tweaks" I've adapted: The stew tastes fine without the dried mushroom addition. The four rice blend from Costco is wonderful. Spinach can be substituted for chard. I use fresh baby bella mushrooms, not button. This recipe is a favorite of my husband and me. I tried keeping it in a slow cooker for a luncheon...not a great idea.
pattyincb Posted: 01/06/10
Served this for a supper at the holidays for visiting family, looking for something for both vegetarians and not. All loved it, the meat eaters didn't miss the meat, and the vegetarians got plenty of protein. The textures all complimented each other...wouldn't change a thing. Served with crusty whole grain ciabattia rolls and a salad. Will go on my favorites list!
jlesley Posted: 02/04/10
This dish fit right into my low-fat vegan diet. In fact, I was able to cook the onions and mushrooms in stock instead of oil, which reduced the fat even further. It's difficult to find dishes that fit into my vegan diet but are still full of flavor and without the fat. Now if only dried mushrooms weren't so expensive, this recipe would be perfect!
eronstar Posted: 03/06/10
This has been a consistently good recipe -- very well received by dinner parties, then good for leftovers. I love all the ingredients, but opt to cut things up myself and not buy frozen rice (although I do make a big batch and then freeze it in batches of 1.5 cups). Eating it feels warming, healing and healthy. It's also great with a rustic bread and cheese.
redcucina Posted: 01/14/12
The addition of the cheese makes this dish! It is good and very healthy, though a little bland without cheese. We used grated Parmigiano Reggiano generously sprinkled all over and it was delicious with crusty bread.
KKsMomma Posted: 03/14/12
This was a delicious stew. I used dried shiitake mushrooms and red chard due to store availability. Also, I subbed in more broth in place of the soaking liquid...was a bit nervous about adding any grit to the pot. The mushrooms added a nice, meaty flavor and the parmesan cheese was a perfect complement to the overall dish. I will definitely make this again.