This hearty, colorful side dish will be just as happy alongside pork chops or chicken as it is on your holiday table with turkey.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, bring broth to boiling over medium heat. Add wild rice, reduce heat, cover and simmer 50 minutes. Remove from heat; drain if needed.

  • Preheat oven to 375°. In a large skillet melt 2 tablespoons butter over medium heat. Add onion, celery and poultry seasoning; cook 4 minutes. Add mushrooms; cook 4 minutes more or until vegetables are tender. Remove to large bowl.

  • Add remaining butter to skillet. Add squash cubes and salt; cook 15 minutes or until nearly tender.

  • Add wild rice and squash to mixture in bowl. Transfer to a buttered 3-quart baking dish. Cover and bake 20 minutes. Uncover and bake 10 minutes more or until heated through. Top with parsley before serving.

Nutrition Facts

199 calories; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 17 mg cholesterol; 553 mg sodium. 533 mg potassium; 32 g carbohydrates; 4 g fiber; 4 g sugar; 6 g protein; 0 g trans fatty acid; 7822 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 59 mcg folate; 0 mcg vitamin b12; 55 mg calcium; 1 mg iron;