Last night for dinner I made this delicious dish that I first tried with our kindergarten class on "New England" week. I got a rotisserie chicken from Wholefoods and made this tasty recipe to have as a side.
New England Wild Rice
1/8 cup Olive Oil
1/4 teaspoon ground Allspice
1/2 Vidalia Onion (sweet onion) finely diced
1 teaspoon Garlic, minced
2 cups Apples, diced (about 2 small)
2 cups of Wild & Whole Grain Brown Rice blend (cooked)
1 cup dried Cranberries (optional)
1/4 cup Maple Syrup
1/4 cup fresh Sage leaves, finely chopped
2 cups of cooked Butternut Squash, medium diced (cooked)
Kosher Salt to taste
Method:
Saute the onion, garlic and allspice in olive oil until soft. Add the apples and cook until soft (medium-low heat). Add the rice, squash, cranberries, maple syrup and sage leaves and season with salt.
* I add the butternut squash last, so I can stir everything together without mashing up my squash!
