WEEKDAYS 1e|12c|p

Wild Rice with Squash, Mint and Almonds

Michael Symon
|
Servings: 4
|
easy
|
1 to 2 hr
Part 1 of 2

This is a delicious and perfect for fall side dish for dinner or even your Thanksgiving table!


  • Ingredients
  • step-by-step directions
Ingredients
Wild Rice with Squash, Mint and Almonds
  • 3 cup low sodium chicken stock
  • 1 cup wild rice
  • 2 tablespoons olive oil (plus more for garnish)
  • 1 1/2 cup butternut squash (small dice)
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons mint (roughly chopped)
  • 1/3 cup slivered almonds (toasted)
  • 1/2 lemon (zest and juice)
  • 1/4 cup parsley (finely chopped)
  • 1/4 cup dried cherries (plumped in 2 tablespoons brandy)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • In a medium saucepan, add the stock and season with Kosher salt and freshly ground black pepper. Bring to a boil, reduce to a simmer and add the rice. Cover and simmer for 45 minutes or until the rice bursts. Remove to a bowl.
  • In the meantime, in a large sauté pan add 2 tablespoons olive oil. Add the squash and a pinch of salt and cook for 3-5 minutes. Add the cumin and continue to cook until golden brown, about 2 minutes. Add squash to the rice with mint, almonds, lemon juice and zest, parsley and dried cherries. Season with Kosher salt and freshly ground black pepper and drizzle with olive oil.

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