"Harvest Wild Rice featuring @epicbar bone broth x @feedfeed🌾🤤 #sponsored
This recipe is the perfect combo of savory and sweet with all the fall vibes. I love using wild black rice aka forbidden or purple rice because it’s higher in protein and contains high levels of antioxidants including anthocyanin, which is where it gets its black/purple color from.
I also LOVE cooking rice with @epicbar bone broths for added nutrients, protein and gut health benefits, not to mention the flavor factor *chefs kiss*. They are my go-to bone broth to use for cooking when I don’t have homemade broth stocked up. You can shop @epicbar bone broths at @brattleborofoodcoop Recipe deets on @thefeedfeed.
From 10/13-11/2, many EPIC products are on sale at your local co-op, including Broth fpr $4.49."
Harvest Wild Rice
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A Note from Feedfeed
From savory soups to tasty weeknight dinners, recipes are made easy and delicious using EPIC broths. From 10/13-11/2, find your favorite EPIC products on sale at Brattleboro Food Co-op (including broth!).
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- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 small-medium butternut squash
- 3 tablespoons olive oil, divided
- salt, to taste
- black pepper, to taste
- 1 cup rinsed and drained wild rice
- 1 1/4 cups EPIC Homestyle Savory Chicken Bone Broth, divided
- 2 stalks of celery, finely chopped
- 1/3 cup halved pecans
- 1/3 cup dried cranberries
- 1 tablespoon fresh thyme leaves, chopped, divided
Method
Step 1
Heat oven to 425F.
Step 2
Peel butternut squash and cut into ½ to ¾-inch chunks. Coat with 2 tablespoons oil and salt. Bake on a parchment-lined baking sheet for 35-45 minutes or until tender, flipping halfway through.
Step 3
In an electric pressure cooker, cook rice with 1 cup EPIC bone broth on high pressure for 18 minutes. Allow to slowly release for 11 minutes.
Step 4
Sauté celery and shallot in a pan over medium heat until tender. Add 1 tablespoon thyme. Deglaze pan with remaining ¼ cup of EPIC bone broth.
Step 5
Once rice is cooked, combine with squash, celery, shallots, pecans and dried cranberries. Drizzle with remaining 1 tablespoon oil, thyme, salt and pepper to taste.