Wild rice has a delicious, nutty taste and chewy texture and is wonderful paired with vegetables and dried fruits. This versatile wild rice stuffing can be used for squash or sweet potatoes.
Serves: 8 • Total Time: 1 hour
INGREDIENTS
- 4 sweet potatoes, left whole (or butternut or acorn squash, sliced in half lengthwise)
- 1 cup wild rice
- 2 cups vegetable broth
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 1/2 cup pepitas, toasted
- 1/4 cup dried dates, roughly chopped
- Salt and pepper, to taste
DIRECTIONS
- Bake the sweet potatoes whole or butternut squash halves in a 400°F oven until fork tender; about 1 hour.
- Place the wild rice in a fine-mesh strainer and rinse in the sink under cold running water. Drain. Place the rice in a saucepan along with vegetable broth. Bring to a boil over high heat.
Reduce heat to a simmer and cover the saucepan. Cook for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. If the grains are not tender cook an additional 10 to 15 minutes. Pour into a strainer to drain off any remaining liquid. Fluff the rice with a fork.
- In a small skillet, cook the onion in the butter until soft and translucent. Add the pepitas and dates and sauté about 3 minutes. Add the finished wild rice and mix together. Season with salt and pepper, to taste.
- Remove butternut squash or sweet potatoes from oven. If you used sweet potatoes, slice each in half lengthwise. Stuff with wild rice mix. Serve.
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