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Wild Rice with Squash

Photo: Randy Mayor; Styling: Claire Spollen

 

Yield

Serves 4 (serving size: about 1 cup)

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.

Ingredients

  • 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

Nutrition Information

  • calories 169
  • fat 5.4 g
  • satfat 0.8 g
  • sodium 185 mg

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov