Wild rice isn’t something I make very often, but my room mate has it for breakfast almost every day. After smelling it every morning, I got a craving for wild rice, so I made this for dinner the other night and served it with sautéed kale with garlic. I made it in the rice cooker, and it was super simple, but I thought it was quite delicious.
Wild Rice, Butternut Squash and Lentil Stew
- 1 cup wild rice
- 1 cup red lentils
- 1 medium butternut squash peeled (or not) and cubed (you could use any winter squash for this–butternut is my favorite)
- 5 cups water
- 4 Tablespoons butter
- salt to taste
- a few fresh sage leaves, cut into strips (optional)
- If using a rice cooker: Put water, wild rice and red lentils into cooker and cook on high. It should take 40-45 minutes to cook. Put squash in steamer basket of rice cooker(if you have one) and place over rice mixture
- Stovetop: Bring water to a boil, add wild rice and lentils. Bring back to a boil, turn heat to low and cook until water is absorbed–40-45 minutes.
- For squash: If cooking on stovetop or if you don’t have a steamer for your rice cooker, you can steam the squash on the stove in a vegetable steamer, simmer it until it is soft–either of these should take 20 minutes or so depending on the size of your cubes. You can also bake it in the oven either whole, which takes probably an hour, again depending on size, or cubed, drizzled with olive oil, which will take 30 minutes or so.
- When everything is cooked, add the butter, cut into a few pieces, and salt. Mix together, taste and adjust salt.
- This would also be good with a little fresh sage if you have it.
That’s it–and in other news, I finished the rabbit hat I was knitting. I haven’t worn it outside yet, but I will, when it gets cold again.
Thanks for stopping by!