Harvest Rice
Harvest rice is a flavorful blend of rice, roasted vegetables, cranberries, and toasted nuts, perfect for a colorful, seasonal side dish during fall gatherings or holiday dinners.
Ingredients
- 1 cup wild rice blend
- 2 cups vegetable or chicken broth
- 1 small butternut squash peeled and diced (about 2 cups)
- 1 tablespoon olive oil
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- ½ cup dried cranberries
- ½ cup pecans roughly chopped
- 1 small apple diced (optional, for extra sweetness)
- ¼ cup fresh parsley chopped (for garnish)
Instructions
Cook the wild rice
- Rinse the wild rice under cold water, then add it to a medium saucepan with the broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 35–40 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Roast the butternut squash
- Preheat your oven to 400°F. Toss the diced butternut squash with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- Spread it out on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway through, until the squash is tender and golden brown.
Combine everything
- In a large mixing bowl, combine the cooked rice, roasted butternut squash, dried cranberries, and chopped pecans. If using diced apple, toss that in as well. Season with the remaining salt and pepper, adjusting to taste.
Garnish and serve
- Transfer the harvest rice to a serving dish and sprinkle with fresh parsley for a pop of color. Serve warm or at room temperature, and enjoy the cozy flavors of fall!