Recipe: Thanksgiving Wild Rice with Squash
Thanksgiving Wild Rice with Squash
From AskMetafilter.
I usually put in chunks of cooked chicken, but turkey is great too! Or you can just serve this as a side dish to a poultry entree.
The ratio is 1:3 wild rice:water by volume. For most white or brown rices, it's 1:2. Check package instructions if necessary.
2 cups wild rice (or substitute 3 cups brown rice)
6 cups chicken stock or water (if bothering to use stock, use real stock--powders or cubes tend to ruin rice dishes, I find)
2 Tablespoons or so oil or unsalted butter
1 or 2 medium onions, chopped
3 or so cloves garlic, minced
1 butternut squash, peeled and diced (or small pumpkin)
1 or 2 Tablespoons fresh rosemary, chopped
1/4 cup craisins (or other dried fruit)
1/4 cup nuts, toasted and roughly chopped (pecans work well)
cooked chicken or turkey, chunked (optional)
Salt and freshly ground pepper
In a pot, bring wild rice and stock or water to a boil, cover tightly and simmer for 60 (brown rice) to 90 (wild rice) minutes.
Meanwhile, in a large skillet with oil or butter saute onions, garlic, and squash. Throw in fresh rosemary toward the end.
Stir vegetable mixture into finished wild rice along with craisins and toasted nuts. Add chunked meat if using. Season to taste with salt and pepper.
Personal Note: This is really easy and a nice non-threatening side that works well to counter any strong flavors in the meal (good for us, since I tend to make everything including the turkey kind of amped-up spicy-tangy-sweet). It's also pretty. A nice no-brainer that knocks out some of the requisite Thanksgiving harvest ingredients like wild rice, squash/pumpkin, cranberries, and nuts and doesn't take too long or require oven real estate. I'll probably rotate it most years with Sweet Potato Cranberry Bake depending on how badly I need the oven free.
From AskMetafilter.
I usually put in chunks of cooked chicken, but turkey is great too! Or you can just serve this as a side dish to a poultry entree.
The ratio is 1:3 wild rice:water by volume. For most white or brown rices, it's 1:2. Check package instructions if necessary.
2 cups wild rice (or substitute 3 cups brown rice)
6 cups chicken stock or water (if bothering to use stock, use real stock--powders or cubes tend to ruin rice dishes, I find)
2 Tablespoons or so oil or unsalted butter
1 or 2 medium onions, chopped
3 or so cloves garlic, minced
1 butternut squash, peeled and diced (or small pumpkin)
1 or 2 Tablespoons fresh rosemary, chopped
1/4 cup craisins (or other dried fruit)
1/4 cup nuts, toasted and roughly chopped (pecans work well)
cooked chicken or turkey, chunked (optional)
Salt and freshly ground pepper
In a pot, bring wild rice and stock or water to a boil, cover tightly and simmer for 60 (brown rice) to 90 (wild rice) minutes.
Meanwhile, in a large skillet with oil or butter saute onions, garlic, and squash. Throw in fresh rosemary toward the end.
Stir vegetable mixture into finished wild rice along with craisins and toasted nuts. Add chunked meat if using. Season to taste with salt and pepper.
Personal Note: This is really easy and a nice non-threatening side that works well to counter any strong flavors in the meal (good for us, since I tend to make everything including the turkey kind of amped-up spicy-tangy-sweet). It's also pretty. A nice no-brainer that knocks out some of the requisite Thanksgiving harvest ingredients like wild rice, squash/pumpkin, cranberries, and nuts and doesn't take too long or require oven real estate. I'll probably rotate it most years with Sweet Potato Cranberry Bake depending on how badly I need the oven free.