Wild Rice with Apples, Butternut Squash, Cranberries and Fresh Sage

Wild rice, butternut squash, apples

The bold and sweet flavors of our wild rice salad makes this one of our favorite side dishes to complement any meal. The distinct flavors of sage, allspice, cranberries, squash, and apples are perfectly fused together by the sweet and savory flavor of native Ohio syrup. With some light chopping and sautéing, you’ll have the perfect side to any meal in no time. Roast the squash, cut the apples, sauté the onions, cook the rice, throw it all together, and you’re done!


Ingredients

2 Tbsp. olive oil
½ yellow onion, diced
2 cloves of garlic, minced
¼ tsp. ground allspice
2 Ohio apples, diced
2 Cups of wild & brown rice, cooked according to package directions
1 small butternut squash, peeled, seeded, diced medium and roasted*
1 Cup of dried cranberries
¼ Cup of Ohio maple syrup
¼ Cup of fresh sage leaves, finely chopped
Kosher salt to taste

Method

  1. In a large sauté pan over medium-high heat, sauté the onion in the olive oil until tender, 3-5 minutes. Add the garlic and allspice and sauté 1 minute more.

  2. Add the apples and cook until soft.

  3. Add the pre-cooked rice, roasted squash, cranberries, maple syrup and sage leaves and heat through. Season to taste with salt.

Chef’s Note: To roast butternut squash: Peel squash, remove seeds, cut in cubes. Toss with olive oil & salt and place on a foil-lined sheet pan. Bake in a 425-degree oven for 40 min. until golden and tender.

Yield:  8 side dish servings


Recipe Notes

  • Diced apples can brown easily, so if you want to save some of your diced apples for future use, try sprinkling some lemon juice onto the cubes.

  • Allow the onions to sauté to a golden brown color before adding the garlic and allspice.

  • Dice the apples into 2-inch cubes or whatever bite-size size you prefer!

  • Have extra cranberries and diced apple? Try mixing them into a salad with balsamic dressing and romaine lettuce!