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

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Recipe Summary

hands-on:
35 mins
total:
2 hrs
Servings:
8
Yield:
about 9 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 6g; cholesterol 17mg; saturated fat 4g; carbohydrates 32g; mono fat 2g; insoluble fiber 4g; sugars 4g; protein 6g; vitamin a 7822.2IU; vitamin c 19.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.7mg; vitamin b6 0.3mg; folate 58.8mcg; sodium 553mg; potassium 533mg; calcium 55mg; iron 1.5mg.
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