Wild Rice & Butternut Squash Skillet
Pamela Gelsomini, Wrentham, MA
2022 Wild Rice Recipe Contest Finalist
- 1 large onion, chopped
8 cloves garlic, minced
4 oz pancetta, diced
1 tbsp canola oil
4 oz shiitake mushrooms, stems discarded and caps sliced
1 lb butternut squash, cut in ½" cubes
½ tsp ground turmeric
1½ tsp each: salt and ground black pepper
½ cup dried cranberries
3 cups cooked wild rice
2 tbsp chopped fresh parsley, garnish
In large skillet, sauté onion, garlic, and pancetta in oil, 4 minutes. Add mushrooms, squash, and turmeric; stir often until squash is tender. Stir in remaining ingredients; heat through. Garnish.
For entree: add 1½ lbs pork loin chops, cooked and cubed (6-8 servings).12 servings
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council