Wild Rice With Butternut Squash and Blackened Pecans |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From 365 Ways to Cook Vegetarian. Ingredients:
1 cup wild rice |
1 1/2 lbs butternut squash |
1/2 cup port wine |
1/8 teaspoon nutmeg |
1/8 teaspoon salt |
4 ounces butter |
1 cup pecan pieces |
Directions:
1. 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.
2. Meanwhile, peel butternut squash and cut into 1 inch cubes.
3. In a large saucepan, simmer squash in port wine, covered, until tender, 9-10 minutes.
4. Add nutmeg and salt. Cook 5 minutes.
5. 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.
6. Remove from heat.
7. To serve, spoon hot butternut squash over cooked wild rice. Top with blackened pecan sauce.
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