Wild Rice With Butternut Squash and Blackened Pecans

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“From 365 Ways to Cook Vegetarian.”
READY IN:
1hr 25mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan filled with lightly salted boiling water, cook wild rice, covered, until kernels burst open but rice is still firm, 40-45 minutes.
  2. Meanwhile, peel butternut squash and cut into 1 inch cubes.
  3. In a large saucepan, simmer squash in port wine, covered, until tender, 9-10 minutes.
  4. Add nutmeg and salt. Cook 5 minutes.
  5. In a small frying pan, melt butter over medium high heat. Add pecan pieces and cook, stirring, until butter turns golden brown, 4-5 minutes.
  6. Remove from heat.
  7. To serve, spoon hot butternut squash over cooked wild rice. Top with blackened pecan sauce.

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