Harvest Wild Rice Skillet
Serves: 4
  • 1 small onion, minced
  • 1 tablespoon butter
  • 2 cups peeled, cubed butternut squash
  • ¼ teaspoon dried thyme (more to taste)
  • 2 cups cooked wild rice
  • 2 cups baby kale
  • 2 cups chopped (crispy juicy unpeeled) apples
  • 2 tablespoons cream, milk, or butter
  • ½ cup shredded Provolone cheese
  • salt to taste
  1. Saute the onion and butter in a large skillet over medium high heat until the onions are soft and translucent.
  2. Add the squash and thyme; saute for 5-8 minutes, until the squash is fork-tender but not mushy. Add the baby kale and wild rice and stir to combine. Add the cream, milk, or butter if the mixture needs a little moisture to help it all get groovy together.
  3. Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.
I used quick cooking wild rice that was prepared in the rice cooker the day before Here's a post on how I peeled my kabocha squash in the Philippines - the same would apply for the butternut squash in this recipe. This would also be delish with a handful of toasted nuts. I am drooling as I type.
Recipe by Pinch of Yum at http://pinchofyum.com/harvest-wild-rice-skillet