January 4, 2024
Natasha Villeneuve
Wild blend rice with sausage, apples and butternut squash
The rich color and full-bodied savory flavor of Lundberg Organic Country Wild Blend® are a perfect match with organic sausages. Pair them with sweet butternut squash, crisp Granny Smith apples, crunchy walnuts, and fresh herbs for an irresistibly delicious dish.
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3 1/2 cups water
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3 cups butternut squash, cubbed
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2 cups granny smith apples, diced
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24 oz chicken, turkey, pork or vegan sausage, sliced
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1 cup yellow onion, diced
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1 cup chopped walnuts
- 1/2 cup parsley chopped
- 1/4 cup chicken or vegetable broth
- 1/4 cup minced garlic
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2 tbsp extra virgin olive oil, 1 tbsp reserved
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1 tbsp fresh chopped thyme
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2 tsp fresh chopped rosemary
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1 tsp black pepper
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Sea salt to taste
- Butter or vegan butter or coconut oil for greasing the dish
- Preheat oven to 425°F. Butter a 9 X 13-inch baking dish.
- In a large saucepan, combine water and Lundberg Wild Blend® Rice. Bring to a boil, reduce heat to simmer, and cover. Cook 50 minutes. Remove from heat and steam for 10 minutes with lid on. Stir in parsley and add to a large bowl.
- Add squash to a lined baking sheet and drizzle with reserved olive oil. Season with sea salt to taste and bake for 20 minutes. Remove from oven and add to the cooked rice.
- In a large sauté pan, add remaining olive oil and sausage. Sauté over medium heat for 10 minutes. Add onions and garlic, and sauté for an additional 5 minutes. Add to the rice and squash mixture.
- Add remaining ingredients, except walnuts, to the bowl. Fold to incorporate thoroughly. Add to greased 9 X 13-inch baking dish. Top with walnuts and bake at 400°F for 15 minutes covered, and broil uncovered for an additional 5 minutes. Enjoy!
