For Professionals

Cherry and Squash Rice Blend

Prep time: 15 min
Cook time: 40 min

Earthy, savory dish with bursts of sweet cherries, squash and crunchy celery. Pair with your favorite protein.

Makes

5 servings

Serving size

½ cup

Ingredients

¼ cup plus 2 tablespoons medium grain brown rice, dry

2 tablespoons wild rice, dry

1 ⅓ cups water

3 teaspoons oil, divided

1 cup butternut squash, cut into small ¼ inch sized cubes

¼ cup celery, sliced

¼ cup red onion, diced

1 teaspoon garlic, minced (1 clove)

1 bay leaf, crumbled

¼ teaspoon dried thyme 

¼ teaspoon sea (kosher) salt

¼ teaspoon pepper

⅓ cup dried cherries (may sub cranberries or raisins)

½ teaspoon fresh lime zest

1 ½ tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 400°F.

2. Rinse the brown and wild rice under cold water until water runs clear.

3. In a large sauce pot, bring water and 1 teaspoon of oil to a boil. Add in the brown and wild rice. 

4. Stir to distribute and bring back to a boil. Reduce heat, cover, and simmer for 30 to 40 minutes or until liquid is absorbed, and rice is tender (this takes less time to cook because of the smaller amount of rice and larger surface area of the pan). Always check that the rice is tender.

5. While rice is cooking, prepare remaining ingredients.

6. Toss the squash with 1 teaspoon of the oil. Place on a foil or parchment lined baking sheet and roast in the oven for 8 to 10 minutes or until you can pierce with a fork. Set aside.

7. In a small pan, heat remaining teaspoon of oil over medium heat. When hot, add the celery and onion, cook 3 minutes or until onions start to soften and celery is bright green. 

8. Add garlic, bay leaf, thyme, salt, and pepper, and cook for 15 seconds. Remove from heat and transfer to a small bowl. Set aside.

9. When rice is done, remove from heat, remove cover, and place a clean dish towel over top. Let rest 5 minutes then fluff with a fork.

a. If using precooked rice, use 1 cup brown and ½ cup wild.

b. If using a store-bought blend, make sure product yields 1 ½ cups when cooked.

10. Stir the squash, onion and celery mix, cherries, lime zest and parsley into the rice.

11. Serve ½ cup per person alongside your favorite protein.

Cooking Tip

Freeze leftover squash. If using frozen squash, do not roast. Cook according to package.

Nutrition Info

Nutrition Info

Makes: 5 servings  Serving size: ½ cup

Calories

142

Fat

3 g

Saturated Fat

<1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

26 g

Sugar

9 g

Fiber

3 g

Protein

2 g

Sodium

126 mg

Calcium

34 mg

Phosphorus

64 mg

Potassium

240 mg