This simple fall recipe is brimming with the comforting aromas and flavors of the season. It's the perfect holiday side dish or wholesome weeknight meal and it's gluten-free and vegetarian. The Fortune Favors candied pecans add a perfect crunch and sweetness to tie it all together.
Ingredients
- 3/4 cup Fortune Favors or , roughly chopped
- 2 cups vegetable stock
- 2 cups water
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1 cinnamon stick
- 3/4 cup wild rice, rinsed
- 1 cup black rice, rinsed
- 1 tablespoon extra-virgin olive oil (or pecan oil, if available)
- 1 tablespoon unsalted butter
- 1/2 large sweet onion, diced
- 2 cups butternut squash, diced
- 1 medium tart apple, peeled and diced
- Kosher salt and black pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/3 cup dried currants
Directions
- Bring stock, water, nutmeg, ginger, 1 teaspoon kosher salt, cloves, and cinnamon stick to a boil in a medium size saucepan. Add rice and bring back up to a simmer. Reduce heat to low and half cover with a lid. Allow rice to simmer for about 45 minutes or until tender and liquid is absorbed. Remove and discard cinnamon stick.
- While rice is cooking, heat olive or pecan oil and butter in a large skillet. Add onion and cook, stirring frequently, until onion is translucent; about 4 minutes. Add butternut squash and cook, stirring often, until squash is tender and beginning to caramelize at the edges, about 8 to 10 minutes. Add apples and cook for an additional 3 to 4 minutes or until apples soften. Season mixture with salt, pepper, thyme, and ground cinnamon. Stir in the currants and remove mixture from heat.
- Stir butternut squash mixture with cooked rice and adjust seasoning to taste.
- Add chopped pecans and gently fold into mixture. Serve warm or room temperature.
Servings: 12
Notes: You can also use acorn squash instead of butternut squash or pears instead of apples.
