Sweet and Savory Wild Rice

Week 3 is all about grains! Make sure to check out THIS post with really useful information on grains! Todays recipe will make about 4 servings as a side dish.

Sweet and Savory Wild Rice is number 4

What you'll need

• Sauce pan
• Mixing spoon
• Knife
• Cutting board
• Baking sheet
• Whisk
• Vegetable peeler 
• Measuring cups and spoons

Ingredients

• 2 cups cooked wild ride
• 1 cup cooked cubed squash (any variety)
• 1/2 cup toasted and chopped nuts (walnuts, pecans, pepitas, etc)
• 1/4 cup dried cranberries
• 1/4 fresh parsley, chopped
• 1 shallot, finely chopped

Directions for cooking squash

1. Preheat oven to 350 F
2. Place whole uncut squash on a baking sheet and bake 30-40 minutes until easy enough to cut through with a knife
3. Cool and cut squash in half; then use a spoon to remove seeds
4. Use a vegetable peeler or paring knife to remove peel
5. Dice the squash into bite sized pieces 

Directions for cooking wild rice

1. In a large saucepan bring water and wild rice to a boil
2. Reduce heat to medium
3. Cover and cook until rice is tender about 30-40 minutes. Cooking time will vary based on the wild rice you use

Directions for the dressing

• You will need 1/4 cup olive oil
• 1 teaspoon stone ground mustard
• 2-3 tablespoons balsamic or red wine vinegar
• 2 tablespoons maple syrup
• 1/2 teaspoon minced rosemary
• salt and pepper to taste 

1. In a bowl whisk together these dressing ingredients 
2. In a large severing bowl combine the wild rice, squash, nuts, cranberries, parsley, shallot and dressing mixture
3. Stir well to combine

This week is grains and since there are so many different types of grains we made five different recipes: 

• Black Bean and Asparagus Quinoa with Lemon Dressing (#1 in picture above)
• Farro Risotto with Corn and Tomatoes (#2 in picture above)
• Black Rice Salad with Avocado and Grapefruit (#3 in picture above)
• Sweet and Savory Wild Rice (#4 in picture above)
• Wild Rice Pilaf (Not pictured above)

Click on any of the above to see the recipe on how to make them and as always feel free to leave comments or questions below!