WILD RICE AND BUTTERNUT CASSEROLE

Ingredients

2 tablespoons olive oil

1 large onion, chopped

8 garlic cloves, chopped

5-ounces pancetta, diced

5-ounces shitake mushrooms, caps sliced and stems discarded

1-pound butternut squash, cut into ½” cubes

1-inch turmeric root, grated on a microplane (or ½ teaspoon dried turmeric)

1 ½ teaspoons salt

1 teaspoon black pepper

½ cup dried cranberries

3 cups cooked wild rice or wild rice blend

2 tablespoons fresh parsley, chopped

 

Instructions

Preheat oven to 350 degrees.

Heat the oil in a large, deep non-stick skillet over medium high heat.  Cook the onions and garlic until soft and fragrant, about 2 minutes.  Add the pancetta and continue cooking until the fat begins to render.

Add the mushrooms, squash, and turmeric to the pan and toss to combine.  Cover the pan and continue to cook, stirring frequently, for 8-10 minutes until the squash is tender when pierced with a fork and all of the veg is lightly browned.

Add the salt, black pepper, dried cranberries, and rice to the pan and toss everything together.

Prepare a 9” x 13” pan with non-stick spray and transfer the rice mixture to the pan.

If you are baking immediately, bake for 10 -15 minutes until hot.  If you are making the casserole in advance, bring to room temperature before cooking and bake for 20-25 minutes until hot. Garnish with parsley.

You May Also Like...

0D72F5A6-5EAC-4C8F-A522-C5BE844D007E_1_201_a

PUMPKIN MUFFINS

C28E8A34-2968-433B-B1B0-4C8EE51347FF_1_201_a

SHRIMP PUTTANESCA

IMG_7088

ITALIAN STALLION CHEESY SAUSAGE STUFFED ZUCCHINI BOATS

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00