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Wild Rice With Butternut Squash and Blackened Pecans Recipe

Wild Rice With Butternut Squash and Blackened Pecans Recipe

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Wild Rice With Butternut Squash and Blackened Pecans

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Ingredients:

Serving

1 cup wild rice
1 1/2 lbs butternut squash
1/2 cup port wine
1/8 tsp nutmeg
1/8 tsp salt
4 oz butter
1 cup pecan pieces

Directions:

In a medium saucepan filled with lightly salted boiling water, cook wild rice, covered, until kernels burst open but rice is still firm, 40-45 minutes.
Meanwhile, peel butternut squash and cut into 1 inch cubes.
In a large saucepan, simmer squash in port wine, covered, until tender, 9-10 minutes.
Add nutmeg and salt. Cook 5 minutes.
In a small frying pan, melt butter over medium high heat. Add pecan pieces and cook, stirring, until butter turns golden brown, 4-5 minutes.
Remove from heat.
To serve, spoon hot butternut squash over cooked wild rice. Top with blackened pecan sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	922.96 Kcal (3864 kJ)
Calories from fat	605.23 Kcal
		% Daily Value*
Total Fat	67.25g	103%
Cholesterol	60.95mg	20%
Sodium	89.25mg	4%
Potassium	925.62mg	20%
Total Carbs	71.38g	24%
Sugars	8.15g	33%
Dietary Fiber	9.23g	37%
Protein	11.32g	23%
Vitamin C	36.3mg	61%
Vitamin A	2mg	66%
Iron	5.4mg	30%
Calcium	138.5mg	14%

Amount Per 100 g
Calories	274.56 Kcal (1150 kJ)
Calories from fat	180.05 Kcal
		% Daily Value*
Total Fat	20.01g	103%
Cholesterol	18.13mg	20%
Sodium	26.55mg	4%
Potassium	275.36mg	20%
Total Carbs	21.23g	24%
Sugars	2.43g	33%
Dietary Fiber	2.74g	37%
Protein	3.37g	23%
Vitamin C	10.8mg	61%
Vitamin A	0.6mg	66%
Iron	1.6mg	30%
Calcium	41.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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