Recipes: Main Entrees, Recipes, Side Dishes

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Wild Blend® Rice with Butternut Squash and Apples

Recipe submitted courtesy of Lundberg Family Farms.


    • 1-1/2 cups Lundberg Wild Blend®
    • 3-1/2 cups water
    • 1/2 cup fresh parsley, chopped
    • 2 Tbsp. olive oil
    • 1 medium onion, chopped
    • 3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
    • 2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
    • 1 Tbsp. dried thyme
    • 1 cup chicken broth or water
    • 1/2 cup walnut pieces


        1. Preheat oven to 425°F
        2. 9 X 13 inch well buttered baking dish
        3. Combine water and Lundberg Wehani® Rice in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.
        4. Heat oil in a large skillet and sauté onion over medium-high heat until translucent.  Add butternut squash, apples, and thyme and sauté 5 minutes.
        5. Stir in broth. Combine rice and onion/butternut squash/apple mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top.
        6. Bake 425°F for 20-25 minutes until heated through and squash is tender.


          Serves 10-12
          Yield : 10 cups
          1 cup= 141 grams


          Contains Tree Nuts. Serving size 1 cup, Calories 120, Calories from Fat 40, Total Fat 4.5g (Sat. Fat .05g, Trans Fat 0g), Cholesterol 0mg, Sodium 60mg, Total Carbohydrates 20g, Fiber 2g, Sugars 3g, Protein 3g.

          One Comment for “Wild Blend® Rice with Butternut Squash and Apples”

          • Alberta EchanNo Gravatar

            This was fun and easy to make. It complimented the cornish hens and I was thinking could even be used as a stuffing. The dinner guests asked for the recipe and will be checking out “Mambo Sprouts”.

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