"A delightful blend of nutty California wild rice, creamy butternut squash, sweet tart cranberries, and apples all baked into perfection. California wild rice is the star of the show bringing nutritious and delicious grains for a comforting dish that’s gluten-free."
Wild Rice Casserole with Butternut Squash and Cranberries
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Prep time: 25mins
Cook time: 50mins
Serves or Makes: 4-6 servings
Recipe Card
ingredients
- 1 cup California wild rice blend, uncooked
- 1/4 cup olive oil, divided
- 1 1/4 pounds boneless skinless chicken thighs
- 4 garlic cloves, minced
- 1 medium honey crisp apple
- 1 small butternut squash, peeled and sliced into 1/2-inch pieces
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh thyme, plus more for garnish
- 1/2 cup finely grated parmesan cheese (optional)
- 3/4 cup reduced sugar dried cranberries
Method
Step 1
Rinse and drain the wild rice, then cook as instructed in either a rice cooker or on the stove.
Step 2
Preheat the oven to 350°F. Lightly oil a 9x13 baking dish.
Step 3
While the rice is cooking, add 2 tablespoons olive oil in a large skillet and saute cubed chicken thighs on medium high heat. Season with salt and pepper. Once cooked, remove from the pan and let it rest on the side.
Step 4
Clean the skillet and wipe with a clean towel. Add the remaining 2 tablespoons of olive oil in a large skillet and bring to medium high heat. Saute onions and garlic until softened, then add butternut squash and seasoning. Once the squash is tender, add chicken, cranberries, apples, fresh thyme and mix together.
Step 5
Once the rice is cooked, fluff up with a fork or rice paddle. Add the chicken and vegetables to the rice and add ¼ cup finely grated parmesan cheese. Mix together until cheese has melted.
Step 6
Transfer the wild rice mixture and even the top out. Bake for 15-20 minutes.
Step 7
Remove from oven, then sprinkle the remainder of grated parmesan cheese and bake for another 5 minutes until the cheese has melted. Garnish with some fresh thyme, then serve.
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