Olivia's Organics

Wild Rice with Butternut Squash

Wild rice is considerably higher in protein than white rice, and almost as much protein as quinoa. It’s nutty flavor and chewy texture lend perfectly to the softness and sweetness of the squash.

Yield: 4-6 Servings


Preheat oven to 425 degrees F.

Rinse the rice well. Add the rice and water to a saucepan with a 1/2 teaspoon of salt. Bring to a boil, reduce to a simmer and cover. Cook for 40-45 minutes.

Toss the butternut squash with 1 tablespoon of olive oil and place on a sheet pan in a single layer. Season with salt and pepper as desired and roast for 20 minutes.

In a sauté pan, add 1 tablespoon of olive oil and cook the onion for 5 minutes. Add the garlic and sage and cook for an additional minute.

When the rice is cooked, drain any additional water off and fluff with a fork. Toss the rice together with the roasted squash and onion and garlic. Stir in the cranberries and almonds and season with salt and pepper.