Monday, February 23, 2015

Wild/Brown Rice & Butternut Squash with Apricots and Pistachios


This is a really great dish introduced to us by Jordan's mom, with influences from grandmother Trudy and aunt Robin (who happens to be rocking the 28-day challenge by the way!).  Quite the interesting flavor profile, that takes more work than our average recipes, but with a delightful outcome that makes great leftovers too.

1 pkg wild rice (4-5 oz)
3/4 Cup (scant) Texmati brown basmati rice
2 large onions, minced
1 large leek (white part only) minced
1t dried thyme, crumbled
1 bay leaf
1 large package Swanson’s organic vegetable broth

1 large butternut squash, halved crosswise and seeded (or large package of freshly cubed packaged squash)
1C dried apricots, chopped
1C  chopped unsalted unshelled pistachios
16 Oz black beans (cooked or from can)
6T minced fresh cilantro
2t ground coriander
Pinch of salt and pepper

1) Cook rice, according to packaging. Normally, 2 cups of water for every cup of rice. Toast pecan pieces in the oven for about 10 minutes, or until fragrant at 350 degrees.  

2) In a large non-stick pot, over medium heat, add the onions, leek, thyme and bay leave. Cook for a few minutes, until onions are golden brown. Add cooked wild rice and uncooked brown rice .  Add vegetable broth (amount may vary based upon the directions to cook brown rice) and bring to boil. Transfer to 2 ½ - 3 qt casserole dish.  Add in 16 Oz of cooked black beans.  Rinse the black beans if using from a can (preferably low sodium, organic)  Bake covered at 350 for 1 hour.  Mix in pecans.  Check seasonings and brown rice to be sure tender. Bake uncovered, 15 minutes. Remove bay leaf. 

3) For squash, Preheat oven to 375 F
Cut the squash into halves. Remove the seeds. Put the cut side down in a 9x13  baking pan.  Add ¼ inch of water , cover tightly and bake until almost tender, about 30 minutes  (if using pre-packaged, can omit water).

4) Fluff rice with fork and add all remaining ingredients  into casserole, cover and bake until hot, 20 to 30 minutes.

Prep time: 90 minutes

Serves: 6 

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