Wild Rice with Butternut Squash, Spinach, Dried Cranberries, and Walnuts
Print recipe| Serves | 6-8 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Allergy | Tree Nuts |
| Dietary | Gluten Free, Oil Free, Vegan |
| Meal type | Main Dish |
Ingredients
- 2 cups your favorite wild rice blend
- 4 cups vegetable broth
- 1 onion (diced)
- 2 stalks celery (chopped)
- 1/2 teaspoon poultry seasoning
- 2 tablespoons dry sherry
- 1/4 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 small butternut squash (peeled, seeded, and cubed)
- 1 cup spinach, finely chopped
- 1 cup walnuts
- 1/2 cup dried cranberries
Directions
| 1. | Combine first 9 ingredients in a large pan. |
| 2. | Bring to a boil over high heat, then reduce heat to low and simmer for 40 minutes, or until most of the liquid has been absorbed. |
| 3. | Stir in remaining ingredients and cook for 5 more minutes. |
| 4. | Remove from heat and let sit, covered, for at least 10 minutes before serving. |
