Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Harvest Wild Rice Skillet: a 30-minute vegetarian dinner featuring the best foods of fall. 230 calories. | pinchofyum.com

Harvest Wild Rice Skillet


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Description

Apples, squash, sauteed onions, wild rice, and baby kale come together with melted cheese for a yummy Wild Rice Skillet. Perfect for fall!


Ingredients

Scale
  • 1 small onion, minced
  • 1 tablespoon butter
  • 2 cups peeled, cubed butternut squash
  • 1/4 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
  • 1/2 cup shredded Provolone cheese
  • salt to taste

Instructions

  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.

Notes

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.

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Cuisine: American

Keywords: wild rice skillet, harvest skillet, fall skillet recipe