Easy Wild Rice with Butternut Squash and Cranberries
A simple and nutritious wild rice dish featuring roasted butternut squash and sweet cranberries.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.25 cups wild rice rinsed
- 2 cups vegetable broth or chicken broth
- 2 cups butternut squash peeled and diced
- 0.5 cups dried cranberries sweetened
- 2 tablespoons olive oil for roasting
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast the squash for about 25 minutes or until it’s tender and caramelized, flipping halfway through.
- In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 40 minutes.
- Once the rice is cooked, fluff it with a fork and gently stir in the roasted squash and dried cranberries.
Notes
This dish pairs well with grilled chicken or can be served warm as a side salad.